Best Classic Cheese Soufflé Recipes

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CLASSIC CHEESE SOUFFLé



Classic Cheese Soufflé image

Provided by Molly Wizenberg

Yield Makes 4-6 main course servings

Number Of Ingredients 10

2 tablespoons finely grated Parmesan cheese
1 cup whole milk
2 1/2 tablespoons unsalted butter
3 tablespoons unbleached all purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)

Steps:

  • Position rack in lower third of oven and preheat to 400F.Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
  • Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
  • Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish.
  • Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.

CLASSIC CHEESE SOUFFLE (JULIA CHILD)



Classic Cheese Souffle (Julia Child) image

This recipe was adapted from a version in "The Way to Cook" by Julia Child as printed in the April 2008 issue of bon appetit. The article claims that this is an easy foolproof recipe for this souffle. I've yet to try it yet but can't wait. I've never made a souffle before -- too many stories of failures for me to bother. This has changed my mind.

Provided by Happy Hippie

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons finely grated parmesan cheese
1 cup milk, whole
2 1/2 tablespoons unsalted butter
3 tablespoons all-purpose flour, unbleached
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup gruyere cheese, packed coarsely (about 4 ounces)

Steps:

  • Position rack in lower third of oven and preheat to 400 degrees.
  • Butter 6-cup (1-1/2 quart) souffle dish.
  • Add Parmesan cheese and tilt dish, coating bottom and sides.
  • Warm milk in heavy small saucepan over medium-low heat until steaming.
  • Meanwhile, melt butter in heavy large saucepan over medium heat.
  • Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown).
  • Remove saucepan from heat; let stand 1 minute.
  • Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes.
  • Remove from heat; whisk in paprika, salt, and nutmeg.
  • Add egg yolks 1 at a time, whisking to blend after each addition.
  • Scrape souffle base into large bowl.
  • Cool to lukewarm. DO AHEAD; can be made 2 hours ahead.
  • Cover and let stand at room temperature.
  • Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
  • Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten.
  • Fold in remaining whites in 2 additions while gradually sprinkling in Gruyere cheese.
  • Transfer batter to prepared dish.
  • Place dish in oven and immediately reduce oven temperature to 375 degrees.
  • Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes).
  • Serve immediately.

CLASSIC CHEESE SOUFFLE



Classic Cheese Souffle image

Our cheese souffle has a bechamel -- a classic French sauce -- as its base. It makes a delectable brunch, lunch, or first course for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 13

4 tablespoons unsalted butter, plus more, melted, for dish
1 cup finely grated Parmesan cheese, plus more for dusting
1 large shallot, finely chopped
6 tablespoons all-purpose flour
1 1/2 cups milk
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Generous pinch of freshly grated nutmeg
Pinch of cayenne pepper
1 cup grated Gruyere cheese
Coarse salt and freshly ground pepper
6 large egg yolks plus 8 large egg whites, room temperature
Pinch cream of tartar (if not using a copper bowl)

Steps:

  • Preheat oven to 400 degrees, with rack in middle. Brush the outer lip of a 2-quart souffle dish with melted butter. Tie a sheet of parchment around dish with kitchen twine so it extends 3 inches above rim. Brush inside of dish and collar with melted butter. Dust with Parmesan cheese; tap out excess. Chill dish in freezer 15 minutes.
  • Heat butter in a medium saucepan over medium heat. Add shallot; cook until soft, 3 to 4 minutes. Add flour; cook, whisking, 3 minutes. Whisk in milk, herbs, and spices. Bring to a boil. Reduce heat to low; whisk until thick, about 4 minutes. Add cheeses; whisk until melted. Season with 1 teaspoon salt, and pepper to taste. Pour into a bowl; stir in yolks.
  • Using a balloon whisk, beat whites and a pinch of salt in a copper bowl to stiff peaks. (Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
  • Spoon one-third of whites onto base. Fold them in: Cut through center of mixture with a large rubber spatula; gently turn spatula over. Rotate bowl a quarter turn; continue folding whites and turning bowl until mostly combined. Fold in remaining whites, one-third at a time.
  • Pour mixture into prepared dish. Bake 15 minutes. Reduce temperature to 375 degrees;bake until set, 16 to 18 minutes. Remove collar, and serve immediately.

CLASSIC CHEESE SOUFFLè



Classic Cheese Soufflè image

Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h18m

Yield 4

Number Of Ingredients 9

1/4 cup butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
Dash of ground red pepper (cayenne)
1 cup milk
1 cup Cheddar cheese (4 ounces)
3 eggs, separated
1/4 teaspoon cream of tartar

Steps:

  • Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
  • Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
  • Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
  • Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.

Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 225 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 620 mg

CLASSIC CHEESE SOUFFLE



Classic cheese souffle image

Follow Gordon Ramsay's simple tips and you'll make perfectly risen soufflés every time.

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 1h25m

Number Of Ingredients 15

75g butter , softened
50g flour
500ml milk
1small onion , chopped
1 star anise
3 cloves
1 bay leaf
6 eggs , separated
100g mature gruyère , coarsely grated, plus 15g slice
100g mature cheddar , coarsely grated
85g well-aged parmesan , grated
1 tbsp Worcestershire sauce
1 tsp mustard powder
squeeze lemon juice
100g ripe brie , cut into chunks

Steps:

  • Mix 50g butter and flour into a paste (known as beurre manié, see notes, below). Chill to firm for about 30 mins. Heat milk to boiling point with the onion, spices and bay leaf, then simmer gently for 5 mins. Remove from heat and allow to cool. Taste milk for flavour.
  • Strain the milk into a large pan, pressing down on the onion to extract the maximum of flavour. Place the pan back on the heat and gradually whisk in the butter paste, adding in small pieces until you have a thick sauce.
  • Season, then leave to cool for 3-4 mins. Whisk in egg yolks, grated gruyère and cheddar, plus two-thirds of the parmesan. Add the Worcestershire sauce and mustard. Check seasoning, leave to cool. Can be made 2 days ahead - bring to room temperature before continuing.
  • Brush the insides of a soufflé dish (approx 20 x 8cm deep) with the remaining 25g butter, using upward brush strokes. Coat the base and sides evenly with some parmesan and freshly ground black pepper. Chill to set. Cut the gruyère slice into diamond shapes.
  • Heat oven to 200C/fan 180C/gas 6. Coat a large, grease-free bowl with the lemon juice (see tip, below). Whisk the egg whites in the bowl, then whisk a third of them into the cheese mixture, to loosen. Carefully fold remaining egg whites into cheese mixture until well mixed, but still light.
  • Spoon half the mixture into prepared dish. Dot with brie and top with remaining mixture. Gently level the top. Arrange gruyère on top, scatter with remaining parmesan. Bake for 10 mins. Reduce oven to 180C/fan 160C/gas 4, bake for 15-20 mins. The soufflé should be evenly risen and slightly wobbly. Serve immediately - the centre will be soft, but will thicken slightly when served.

Nutrition Facts : Calories 686 calories, Fat 52 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.6 grams fiber, Protein 38 grams protein, Sodium 2.15 milligram of sodium

CLASSIC CHEESE SOUFFLE



Classic Cheese Souffle image

This is one of the recipes that was taught to me in High school home ec. My partner and I were the only ones who got an A.. for an variation you can also add fine chopped broccoli

Provided by GingerlyJ

Categories     Cheese

Time 45m

Yield 1 souffle, 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons finely grated parmesan cheese
1 cup whole milk
2 1/2 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup coarsely grated gruyere cheese
1 cup feather shredded cheddar cheese

Steps:

  • Position rack in lower third of oven and preheat to 400F.Butter 6-cup (1 1/2-quart) soufflé dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
  • Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
  • Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature soufflé base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in cheese. Transfer batter to prepared dish.
  • Place dish in oven and immediately reduce oven temperature to 375F. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.

Nutrition Facts : Calories 320.8, Fat 23.3, SaturatedFat 12.9, Cholesterol 241.5, Sodium 523.8, Carbohydrate 8.5, Fiber 0.3, Sugar 3.6, Protein 18.8

CLASSIC CHEESE SOUFFLé



Classic Cheese Soufflé image

Number Of Ingredients 0

Steps:

  • 1. Heat oven to 350°. Butter 1-quart soufflé dish or casserole. Make a 4-inch-wide band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side of foil. Secure foil band, buttered side in, around top edge of dish.2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted remove from heat.3. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry set aside. Beat egg yolks on high speed about 3 minutes or until very thick and lemon colored stir into cheese mixture. Stir about one-fourth of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.4. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.NUTRITION FACTS: 1 Serving Calories 315 (Calories from Fat 215) Fat 24g (Saturated 10g) Cholesterol 195mg Sodium 670mg Carbohydrate 10g (Dietary Fiber 0g) Protein 15g % DAILY VALUE: Vitamin A 26% Vitamin C 0% Calcium 24% Iron 6% DIET EXCHANGES: 1 High-Fat Meat 3 Fat 1 Skim MilkFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CLASSIC CHEESE SOUFFLE



CLASSIC CHEESE SOUFFLE image

Categories     Egg

Number Of Ingredients 8

1/4 cup (1/8 lb.) butter $
1/4 cup all-purpose flour
1 1/4 cups milk $
1/4 teaspoon cayenne
1/4 teaspoon salt $
1 1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese (6 oz.)
6 large eggs, separated $
1/4 teaspoon cream of tartar

Steps:

  • Generously butter a 2-quart souffldish or six 1- to 1 1/4-cup souffl dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan. 2. In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat. 3. Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth. 4. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended. 5. Scrape the batter into the prepared souffl dish (or dishes). If the dish is more than 3/4 full, use foil collar (see "Crowning Glory," below). If desired, draw a circle on the surface of the souffl batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking. 6. Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large souffl, 15 to 20 minutes for small ones. Serve immediately, scooping portions from single souffl with a large spoon. Crowning glory Souffl look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your souffl, fill the dish about 3/4 full. If it's less full, the souffl may not rise over the rim. If it's more full, the soufflmay spill over unless you wrap the dish with a foil collar. Here's how to make one. Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside.

CLASSIC CHEESE SOUFFLè



Classic Cheese Soufflè image

Enjoy a tasty cheese and egg classic with all the Betty Crocker tips to make your baking a success!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h18m

Yield 4

Number Of Ingredients 9

1/4 cup butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
Dash of ground red pepper (cayenne)
1 cup milk
1 cup Cheddar cheese (4 ounces)
3 eggs, separated
1/4 teaspoon cream of tartar

Steps:

  • Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
  • Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
  • Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
  • Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.

Nutrition Facts : Calories 330, Carbohydrate 10 g, Cholesterol 225 mg, Fat 3, Fiber 0 g, Protein 15 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 620 mg

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