Making a basic souffle is not as difficult as it seems. They are not as fussy as everyone says and makes a really creamy and meal. We have a souffle cookbook but have only made the one basic recipe for cheese souffle. It works well in a 4 inch tall ramekin but is also nice with smaller ramekins. Last time we made the four individual ramekins and added mushrooms and smoke salmon and other indivualized things to get a variety. Both a single large souffle and 4 individual souffles turned out great. The smaller ramekins take less time. Next time I want to try the chocolate souffle in small ramekins. The cheese souffle makes a nice meal especially with some nice break and a salad for textural contrast.
Ingredients
- 4T unsalted butter, plus another 1T for buttering the dish
- 2T grated parmesan cheese for the mold
- 1 cup whole milk
- 4T all purpose flour
- 1/4t salt
- 1/4t fresh ground pepper
- pinch of nutmeg
- 6 large eggs, separated
- pinch of salt
- 1/4t cream of tarter
- 1c (4oz) shredded gruyere or another nice melting cheese
Steps
- preheat oven to 400F, with a baking sheet inside
- butter bottom and sides of 4 inch tall ramekin then coat with parmesan cheese, souffle dish (or can use 4 smaller ramekins)
- heat 1 cup of milk in saucepan until bubbling but not boiling
- melt 4T butter in heavy saucepan
- stir in flour with a wooden spoon
- cook stirring for 2m until thick
- remove pan from heat and whisk in milk until smooth
- return pan to heat and whisk constantly until very thick for 1-2m
- remove from heat and whisk in the salt, pepper, nutmeg
- whisk in egg yolk one at a time
- in bowl of mixer, beat egg whites with pinch of salt on medium speed for about 1 minute
- add cream of tarter beat until soft peaks form
- increase speed to medium-high until stiff peaks form 2+ minutes
- stir 1/3 whites to egg mixture
- add shredded cheese folding in with rest of whites mixture
- transfer into the prepared ramekin or mold
- bake 25-35 minutes until a wooden skewer comes out clean
- serve immediately as it will start to deflate
