Best Cheese Pudding Soufflés Recipes

SOUFFLE - GRANDMA'S CHEESE PUDDING

Steps:

• Bring the milk to the boil in a saucepan, place the breadcrumbs in a bowl, and pour the milk over. Stir in the cheese.
• In a bowl, lightly beat the eggs with mustard and with milk and breadcrumbs. Season. Blend with the above mixture.
• Butter a large, shallow 5 pint ovenproof dish well, and pour in the cheese pudding mixture. Bake in the oven at 350F for about 45 minutes, until lightly set and golden.
• Serve at once with a crisp salad that uses all of your favorite ingredients, with a lovely, herby dressing.

CHEESY SOUFFLES

Steps:

• In a large saucepan, melt butter. Whisk in flour until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat. Beat egg yolks. Stir a small amount of hot mixture into yolks; return all to the pan, stirring constantly. Cool slightly. , Preheat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Pour into two ungreased 8-oz. ramekins or custard cups. , Bake 20-25 minutes or until the tops are puffed and centers appear set. Serve immediately.

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

CHEESE PUDDING SOUFFLéS

Steps:

• Melt 3 tablespoons of the butter over medium-low heat. Add the flour and cook for a few minutes, stirring constantly. Pour in the milk a little at a time, whisking after each addition until smooth. Add 1/2 teaspoon salt and the thyme sprigs. Reduce heat to very low and cook, stirring frequently, until the sauce is medium-thick, about 20 minutes. Let cool to room temperature and remove the thyme.
• Melt the remaining tablespoon butter in a skillet over medium heat and cook the onion until translucent, about 5 minutes. Add scallions, garlic, 1/2 teaspoon salt and 1/4 cup water. Reduce heat and cook until the garlic is soft and the water is nearly evaporated, about 10 minutes, adding more water if necessary to keep the vegetables from browning. Set aside to cool.
• Purée the mixture in a food processor, add the sauce, cayenne, Gruyère and 1/2 teaspoon pepper and process until blended. Taste and adjust seasoning -- it should be fairly highly seasoned. Add the egg yolks and process until blended. Transfer to a large bowl.
• Preheat oven to 400 degrees. Generously butter six 6-ounce ramekins or custard cups. Beat the egg whites in a medium bowl until they form soft peaks and gently fold them into the cheese mixture. (Do not overfold.) Spoon into the ramekins and place in a baking pan. Add enough boiling water to come halfway up the sides. Bake until the soufflés are puffed and light golden brown, 20 to 30 minutes.
• Carefully remove the ramekins. When the soufflés have cooled a bit, unmold them by running a paring knife around the edges, inverting each soufflé into the palm of your hand and placing it in a shallow baking dish, top side up. They can now be held at room temperature for a few hours. They can also be held in the refrigerator, covered in plastic wrap, overnight.
• When ready to serve, preheat oven to 425 degrees. If refrigerated, bring soufflés to room temperature. Pour the cream over and around soufflés. Bake until the cream is hot and bubbling and the soufflés are puffed up again, about 6 to 8 minutes. Serve with the hot cream.

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.