Best 3 Stilton Soufflé Recipes

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Calling all cheese enthusiasts! Prepare to embark on a culinary journey as we unveil the secrets of crafting an exceptional Stilton soufflé. This indulgent dish showcases the rich and piquant flavors of mature Stilton, complemented by a light and airy texture that promises to elevate your dining experience. Whether you're a seasoned soufflé master or a curious home cook seeking a new culinary challenge, this article will guide you through the process of creating a perfect Stilton soufflé.

Let's cook with our recipes!

DOUBLE BAKED STILTON AND CORN SOUFFLE



Double Baked Stilton and Corn Souffle image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

1 1/2 cups whole milk
6 tablespoons unsalted butter
1/4 cup all-purpose flour
5 ounces grated Red Leicester, or farmhouse cheddar
2 ounces crumbled Stilton, Gorgonzola, or Maytag blue cheese
4 large egg yolks
1 cup fresh or thawed frozen corn kernels
1 teaspoon spicy brown mustard or 1/2 teaspoon dry mustard powder
Kosher salt and freshly ground black pepper
6 large egg whites, at room temperature
1 cup heavy cream, for reheating

Steps:

  • Preheat the oven to 400 degrees F. Butter and flour 1 large souffle dish or 4 to 6 individual ones with an 8 to 12 ounce capacity.
  • Heat the milk in a saucepan over low heat. Melt the butter in a medium saucepan over medium heat, then add the flour, whisking until smooth and creamy. Cook about 3 minutes, until the mixture turns straw colored. Whisking, pour in the hot milk, and whisk constantly over medium heat until the mixture thickens, about 1 to 2 minutes.
  • Remove from the heat and stir in the cheeses, 4 egg yolks, corn, and mustard. Season with salt and pepper, to taste. Set aside to cool 5 minutes. Whip the egg whites until soft peaks form, and then fold into the souffle mixture in thirds with a rubber spatula.
  • Pour the mixture into the souffle dish or dishes, and then place them in a roasting pan. Pour hot water into the pan until it comes halfway up the sides of the dish. Bake 25 to 35 minutes for individual souffles, 35 to 45 minutes for large ones, until risen and slightly firmed. Serve immediately or let the souffles cool in the dish, then turn out, cover, and refrigerate. (The dish can be made up to this point up to 24 hours in advance.)
  • If made ahead of time: to serve, arrange the turned out souffles in a baking dish, poke a hole in the top and pour a little heavy cream inside, then drizzle a little heavy cream over the top of each souffle, and bake at 400 degrees until hot and bubbly, about 10 minutes.
  • Notes about the recipe: When I agreed to go to England to revitalize the flagging cuisine at Stapleford Park, a hotel owned by our friend Bob Payton, I had no idea what to expect. But having heard all the jokes about English cooking, I did wonder if they would like my food. As soon as I arrived in Melton Mowbray, a town dedicated to making strong, creamy Stilton cheese, we knew everything would be fine. The entire town of Melton Mowbray smells of Stilton, especially the fine cheeses of the firm of Tuxford & Tebbutt that may be what inspired me to cook with it so often, creating new lunch and supper dishes like this one. The richness of the local agricultural traditions quickly impressed me: the milk, butter, eggs, lamb, and vegetables were just as perfect and flavorful as the Stilton cheese. According to legend, Stilton was invented by a Mrs. Paulet in the 1700s. The cheese must be cylindrical, must ripen without ever being pressed, and must form its own coat or crust. Red Leicester, a vibrant orange, crumbly aged cheddar-style cheese, furthered our education in the best products of English kitchens. More words and warnings have been devoted to the making of souffles than any other cooking subject, but this one doesn't rise perilously high. An airy egg batter, fresh milk, and butter, savory cheese and, in this case, sweet corn kernels and a dash of mustard produce irresistible results. If you want to make your souffles even more luxurious, follow the reheating instructions by pouring a dollop of heavy cream inside each one for the last 10 minutes of cooking.

STILTON SOUFFLé



Stilton Soufflé image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield Serves 4

Number Of Ingredients 9

3 tablespoons unsalted butter, softened
2 tablespoons dry toasted bread crumbs
1 cup finely chopped celery
2 tablespoons flour
3/4 cup whole milk
Salt and freshly ground white pepper
3 large egg yolks
4 large egg whites
4 ounces Stilton, crumbled

Steps:

  • Make a foil collar for a 4-cup soufflé dish to extend an inch above the rim. Grease inside of dish and foil with 1 tablespoon butter. Dust with bread crumbs.
  • Preheat oven to 400 degrees. Melt the remaining butter in a medium saucepan over low heat. Sauté celery until tender but not brown. Stir in flour and cook for 1 minute.
  • In a small saucepan, heat the milk until steam rises. Whisk it into the celery and cook over medium heat until it becomes a thick sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a large mixing bowl. Whisk in the egg yolks one at a time.
  • In a medium bowl, beat the egg whites with a pinch of salt to soft peaks. Fold a spoonful of the whites into the sauce. Fold in the cheese, and then the remaining whites. Pour into the prepared dish, place in the oven, lower the temperature to 350 degrees and bake until the soufflé has risen, and the top is brown and wiggles a bit, about 35 minutes. Remove the collar and serve immediately. Serves 4. Recipes adapted from Florence Fabricant.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 13 grams, Sodium 452 milligrams, Sugar 3 grams, TransFat 0 grams

TWICE BAKED STILTON SOUFFLÉ



TWICE BAKED STILTON SOUFFLÉ image

Categories     Egg

Yield 4 soufflés

Number Of Ingredients 13

4 tbsp. sunflower oil
1 cup milk
4 tbsp. flour
4 egg yolks
5 egg whites
bay leaf
good pinch of nutmeg
1 small onion
2 cups + (approx. 8 oz. or 200 gr.) Stilton cheese, crumbled
2 oz. or 50 gr. finely grated parmesan cheese
cayenne pepper to taste
salt & pepper to taste
12 oz. or 350 ml. table cream

Steps:

  • Bring the milk to a boil with the bay leaf, nutmeg and onion. Strain and allow to cool. Preheat oven to 350F/180C. In a medium saucepan off the stove, make a white sauce by mixing together the oil, flour and cooled milk. Then cook over medium-high heat, stirring often, until thickened and smooth (will have lumps at first, but keep stirring). Remove from the heat and allow to cool a little. Add the egg yolks, one at a time, carefully to the mixture. Beat well all the time so that the eggs do not curdle. Add the Stilton to the mixture, stir, and then add the parmesan. Season to taste (almost overseason) with salt, pepper and cayenne. Stiffly beat the egg whites. Fold in one quarter of the egg whites to the egg yolk mixture to 'slacken' it and then fold in the rest - being careful not to overmix. Pour almost 1 cup of mixture into 4 (2-cup) ramekins that have been well-buttered (parchment paper on the bottom). Place the ramekins in a large baking tray and pour about 3/4'' boiling water around them, then place the tray on the middle shelf in the oven. Bake for 20 minutes. Remove from the oven and allow to cool. When almost cold, run a knife around the edge of each ramekin and drop the soufflés into our hand. Place each on a small baking dish. If not to be eaten soon, cover and refrigerate or freeze. When ready to eat, pour the cream around the base of the still cold or frozen soufflés and place in a pre-heated oven (350F/180C) for about 25 minutes until browned and well risen. Serve immediately.

Tips:

  • Use fresh, high-quality ingredients: This will ensure that your soufflé is light and fluffy, with a rich flavor.
  • Make sure your oven is preheated before you start cooking: This will help the soufflé rise evenly.
  • Don't overbeat the egg whites: Overbeaten egg whites will make your soufflé tough and dense.
  • Fold the egg whites into the cheese mixture gently: This will help prevent the soufflé from deflating.
  • Bake the soufflé immediately after assembling it: This will help it rise properly.
  • Serve the soufflé immediately: It will start to deflate as soon as it comes out of the oven.

Conclusion:

With its light and fluffy texture, rich flavor, and elegant presentation, a Stilton soufflé is a perfect dish for a special occasion. By following these tips, you can create a soufflé that will impress your guests and leave them wanting more.

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