Best 3 Never Fail SoufflÉ Recipes

Are you looking for the perfect recipe to create a soufflé that will impress your friends and family? Soufflés can be tricky to make, but with the right recipe and technique, you can easily create a light, airy, and delicious dish. In this article, we will provide you with a step-by-step guide to creating a classic cheese soufflé, as well as tips and tricks for making the perfect soufflé every time.

Here are our top 3 tried and tested recipes!

NEVER-FAIL CHEESE SOUFFLE

Never-Fail Cheese Souffle image

My mom got this recipe at a women's club potluck dinner: The ladies would write up recipe cards for the dishes they prepared, and everyone would leave the potluck with a stack of new recipes for their collections. Ever since then, Mom has made this almost every Easter, Thanksgiving and Christmas. Once or twice she decided to substitute something else, and she never heard the end of it. She loves that you set it up the day before and just bake it on serving day. - Bob Hoebee, Recipe Developer

Provided by Food Network Kitchen

Categories side-dish

Time 9h5m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

8 tablespoons (1 stick) unsalted butter, softened
Eight 1/4-inch-thick slices bakery white Pullman bread
6 large eggs
2 cups whole milk
1 pound extra-sharp Cheddar, grated with the large holes of a box grater (about 4 cups)

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.

NEVER FAIL CHOCOLATE SOUFFLE

Never Fail Chocolate Souffle image

Make and share this Never Fail Chocolate Souffle recipe from Food.com.

Provided by scarley

Categories Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup granulated sugar
3 tablespoons granulated sugar, for sprinkling
5 ounces quality bittersweet chocolate, chopped finely
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
3 tablespoons butter, softened
1 tablespoon cocoa powder

Steps:

Preheat oven to 375º F. Liberally butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
Spoon your soufflé mixture into the prepared ramekins and bake for 12 - 15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.

NEVER-FAIL SOUFFLÉ

NEVER-FAIL SOUFFLÉ image

Categories Egg Brunch

Yield 8-10 servings

Number Of Ingredients 7

Ingredients

12 eggs
2 C half-and-half
Pinch red pepper flakes
3 C grated extra-sharp cheddar
1 loaf white bread, crusts removed and bread cut into 1" cubes
Salt and freshly ground white pepper
6 Tbsp butter, melted

Steps:

Beat eggs, half-and-half, and red pepper flakes together in a large bowl until well mixed and set aside. Sprinkle 1 cup of the cheese on the bottom of a 9" × 12" baking dish. Cover cheese with two-thirds of the bread and season to taste with salt and pepper. Repeat layering (seasoning second layer with salt and pepper) with the remaining cheese and bread, ending with a layer of cheese. Pour egg mixture evenly over cheese and bread, then drizzle with melted butter. Cover and refrigerate overnight. Allow soufflé to come to room temperature. Preheat oven to 350°. Bake soufflé until puffed and golden, about 45 minutes

Tips for Making a Perfect Soufflé:

Use the right ingredients: Fresh, high-quality ingredients are essential for a successful soufflé. Make sure your eggs are fresh, the butter is unsalted, and the milk is whole milk.
Separate the eggs carefully: It's important to separate the eggs carefully to avoid getting any yolk in the whites. If there is any yolk in the whites, they won't whip up properly.
Whip the whites until stiff peaks form: The egg whites should be whipped until they form stiff peaks. This means that when you lift the whisk out of the whites, the peaks should stand up straight.
Fold the whites into the yolk mixture gently: Use a spatula to gently fold the whites into the yolk mixture. Be careful not to overmix, as this can deflate the soufflé.
Bake the soufflé in a preheated oven: Preheat the oven to the correct temperature before baking the soufflé. This will help the soufflé to rise properly.
Don't open the oven door during baking: Opening the oven door during baking can cause the soufflé to fall. Wait until the soufflé is finished baking before opening the door.

Conclusion:

Making a soufflé can be a challenging task, but it's definitely worth it when you get it right. By following the tips above, you can increase your chances of success. Just remember to be patient and careful, and you'll be rewarded with a delicious and impressive dish.