CLASSIC CHEESE SOUFFLE
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Samra Firste
[email protected]This cheese souffle is a delicious and elegant dish. It's perfect for a special occasion or a romantic dinner.
SELIM BAHRI
[email protected]I've made this cheese souffle several times and it always turns out perfectly. It's a great recipe to have on hand for a quick and easy meal.
David Frosch
[email protected]This cheese souffle is a great way to use up leftover cheese. It's also a great dish to serve for a brunch or lunch.
Simone August
[email protected]I'm not a big fan of cheese souffles, but this one changed my mind. It was light and fluffy, with a delicious cheesy flavor.
Romeo Jaan
[email protected]This cheese souffle is the perfect comfort food. It's cheesy, fluffy, and delicious.
Ashib Miah
[email protected]I love this cheese souffle recipe. It's so easy to follow and the results are always amazing.
Ndueso Umoh
[email protected]This cheese souffle is a classic for a reason. It's easy to make and always a crowd-pleaser.
Denise Tyne
[email protected]I've made this cheese souffle several times and it always turns out perfectly. It's a great recipe for a special occasion or a weeknight dinner.
R G
[email protected]The cheese souffle was a bit too eggy for my taste, but it was still good. The texture was light and fluffy, and the flavor was浓郁and cheesy. I would make it again, but I would use less eggs.
Paulus Mahay
[email protected]This cheese souffle was delicious! It was light and fluffy, with a perfectly golden crust and a creamy, cheesy center. I would definitely make it again.
MD Shawon A
[email protected]This cheese souffle was a bit too dry for my taste, but it was still good. The texture was light and fluffy, and the flavor was浓郁and cheesy. I would make it again, but I would add more milk or cream.
WaterDrop 83880
[email protected]The cheese souffle was a bit too salty for my taste, but it was still good. The texture was light and fluffy, and the flavor was浓郁and cheesy. I would make it again, but I would use less salt.
Probashi Sohayata Bangladesh Group
[email protected]I followed the recipe exactly and the cheese souffle turned out perfectly. It was light and fluffy, with a golden crust and a creamy, cheesy center. I would definitely make this again.
Timothy Jordan
[email protected]This cheese souffle was a bit too cheesy for my taste, but it was still good. The texture was light and fluffy, and the flavor was浓郁and cheesy.
Jordan Prescod
[email protected]I'm not a huge fan of cheese souffles, but I really enjoyed this one. It was light and airy, with a delicious cheesy flavor. I would definitely make it again.
AleXander 1990
[email protected]This cheese souffle was a little tricky to make, but it was worth the effort. It was absolutely delicious! The cheese flavor was perfect and the texture was light and fluffy.
Tikanani Managa
[email protected]I made this cheese souffle for a dinner party and it was a huge success. Everyone loved it! The souffle was light and fluffy, with a crispy crust and a creamy, cheesy center.
Itz_Rain Gachatube vids
[email protected]I was skeptical about making a cheese souffle, but I'm so glad I tried this recipe. It was surprisingly easy to make and turned out perfectly. The souffle was light and airy, with a delicious cheesy flavor.
Rajesh boysie
[email protected]I've made cheese souffles before, but this recipe was by far the best. It was so easy to follow and the results were amazing. The souffle rose beautifully and the cheese was perfectly melted and flavorful.
Phillip SENSINGER
[email protected]This cheese souffle was a hit! It was light and fluffy, with a perfectly golden crust. The cheese flavor was浓郁and delicious. I will definitely be making this again.