Classic Cheese Soufflé

Name: Classic Cheese Soufflé
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 57 grams 1/4 cup butter; 0 teaspoons cayenne; 0 teaspoons cream of tartar; 6 larges eggs, separated; 59 milliliters all-purpose flour; 170 grams 1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese; 296 milliliters milk; 0 teaspoons salt

Classic Cheese Soufflé might be just the main course you are searching for. One serving contains 298 calories, 16g of protein, and 23g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 45 minutes. If you have salt, flour, gruyère cheese, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Generously butter a 2-quart souffl dish 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.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Ground Cayenne Pepper

All Purpose Flour

Sauce

Milk

Salt

Remove from heat.

Add cheese and stir until melted.

Ingredients you will need

Cheese

Add egg yolks and stir until the mixture is blended and smooth.

Ingredients you will need

Egg Yolk

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.

Ingredients you will need

Cream Of Tartar

Cheese Sauce

Egg Whites

Equipment you will use

Spatula

Blender

Whisk

Bowl

Add remaining sauce and gently fold in just until blended.

Ingredients you will need

Sauce

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.

Equipment you will use

Knife

Aluminum Foil

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.

Equipment you will use

Oven

Serve immediately, scooping portions from single souffl with a large spoon.

Crowning glory

Souffls 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 souffl may spill over unless you wrap the dish with a foil collar. Here's how to make one.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

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 of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.

Ingredients you will need

Butter

Wrap

Equipment you will use

Pastry Brush

Aluminum Foil

Equipment

Ingredients

Servings:

57grams

1/4 cup butter 0teaspoons

cayenne 0teaspoons

cream of tartar 6larges

eggs, separated 59milliliters

all-purpose flour 170grams

1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese 296milliliters

milk 0teaspoons

salt

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Fleur Haut Gaussens Bordeaux Superieur with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.