The chickens are laying a lot right now so I was able to make some egg based recipes. I do adore quiche but it’s truly souffle that has my heart when it comes to an egg based dinner. A classic cheese souffle is magic and truly not difficult to make. I adapted this from Betty Crocker but I do believe the recipe has been around for a long time.
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Classic Cheese Souffle
Serves 4
1/4 cup butter
1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp dijon
dash of cayenne
1 cup milk (I used goat’s milk)
1 cup shredded Cheddar cheese
3 eggs, separated
1/4 tsp cream of tartar
- Heat oven to 350°. Butter a 4 cup souffle dish Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
- Heat butter in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in cheese until melted; remove from heat.
- Beat egg whites and cream of tartar until stiff but not dry.
- Beat egg yolks until very thick and lemon colored, about 5 minutes; fold into cheese mixture.
- Fold about 3/4 of the egg whites into cheese mixture.
- Carefully fold cheese mixture into remaining egg whites.
- Gently pour into souffle dish.
- Cook uncovered until lightly browned and just firm – about 50 to 60 minutes,
- Serve immediately.
How Was the Cheese Souffle?
There is nothing scary about making a souffle. You just have to whip the life out of into the egg yolks and treat the whites with care as you fold them into the base. I’ve been making them for years and I’ve been very successful. This one was perfect inside – delightfully moist and lusciously cheddary (is that a word?) Of course the quality of the souffle depends upon the quality of your cheese so use good tasting cheese! If you would like a delicious variation a shrimp souffle is divine.
I have found a souffle is an excellent way to utilize leftovers like in a ham and cheese souffle or a bacon corn souffle.
PrintClassic Cheese Souffle
A light, airy souffle with a strong cheddar flavor
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: main dish
- Method: baking
- Cuisine: French
Ingredients
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp dijon
- dash of cayenne
- 1 cup milk (I used goat’s milk)
- 1 cup shredded Cheddar cheese
- 3 eggs, separated
- 1/4 tsp cream of tartar
Instructions
- Heat oven to 350°.
- Butter a 4 cup souffle dish Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
- Heat butter in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
- Beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture. Stir about 3/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites.
- Carefully pour into souffle dish. Cook uncovered until lightly browned and just firm – about 50 to 60 minutes
- Serve immediately.
Keywords: souffle, cheese souffle
