Soufflé du Fromage (Cheese Soufflé)

Susan Feliciano

By
@frenchtutor

It took me a while to perfect this one. The most important thing about serving a soufflé is to place it on the table before guests the second it comes out of the oven. Humidity can affect the way your soufflé turns out: the drier, the better. Be sure to beat the egg whites until softly stiff, but not dry. Make sure there is not a trace of grease on the beaters or bowl.


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

WHITE SAUCE

3 Tbsp
butter
3 Tbsp
all purpose flour
1 c
whole milk

SOUFFLE INGREDIENTS

5 Tbsp
grated parmesan cheese
2 Tbsp
shredded swiss cheese
3
beaten egg yolks
4
egg whites
extra paper-thin shavings of swiss cheese

Directions Step-By-Step

1
Make white sauce: Stir together butter and flour in a sauce pan over low heat until smooth and well-blended. Over medium heat, gradually stir in milk until smooth, and it just comes to a boil. Remove from heat and cool 1 minute, stirring.
2
Stir about 2 tablespoons of the white sauce into the beaten egg yolks, to "temper" the yolks and keep them from cooking.
3
Then, add to the white sauce, stirring well, the cheeses and beaten egg yolks. Cool mixture to room temperature.
4
While mixture is cooling, beat the egg whites until softly stiff, but not dry. Fold the egg whites into the cheese mixture.
5
Immediately pour entire mixture into a well-greased and lightly floured soufflé dish. This dish should be round, about 7-8" in diameter, with tall straight sides. Use shortening or butter to grease it with, and lightly dust with real flour. I haven't had much success using Baker's Joy Cake Release or similar products.
6
Decorate the top of the soufflé with paper-thin slices of Swiss cheese cut into fancy shapes. Bake 25-30 minutes or until set. Serve immediately, before it loses its "pouf".

About this Recipe

Main Ingredient: Eggs
Regional Style: French
Other Tag: Heirloom