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Easy Individual Cheese Soufflés

Food.Wishes's picture
I’m going to let you in on a little secret. Soufflés are easy. Yes, I said it…easy. Especially the cheese soufflé I demo in this video recipe clip.
Ingredients
  Bechamel sauce 2 Cup (32 tbs) (Hot Prepared)
  Gruyere cheese 4 Ounce, grated
  Dry mustard 1⁄4 Teaspoon
  Parmesan 1⁄4 Cup (4 tbs), grated
  Cheesy bechamel sauce 1 Cup (16 tbs)
  Egg yolks 4 (Cold)
  Egg whites 4 (Cold)
  Butter 2 Tablespoon (To Grease The Ramekins)
  Parmesan 2 Tablespoon (To Dust The Ramekins And Souffle Tops)
Directions

For recipe directions, please refer to the video.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Souffle
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
6
Story
The soufflé is one of those recipes that Chefs like to think only they can do properly. The cliché of the housewife crying over the fallen soufflé has become part of our collective culinary consciousness. Granted, you do have to follow a couple steps properly (which you are about to see in the video), but anyone can do this soufflé; even the novice cook. The base to this cheese soufflé is our classic Béchamel sauce that has been posted previously. PLEASE note: in this demo I start with a 2 cup batch of Béchamel to which I add my 4oz. of grated cheese. BUT, I only use 1 cup of the cheese-infused Béchamel for this recipe. I saved the rest for a batch of Croque Monsieur that I promise to show you soon (just in case you’ve never heard of a Croque Monsieur, it’s only the greatest open-faced sandwich ever!). Another recipe tip; make sure your eggs are cold. The cold yolks will help cool down the warm cheesy Béchamel, and cold egg whites will whip up much easier. Also, the cooking time given is just a guide. I was using 5 oz ramekins, which gave me 6 soufflés. If you use a different size, you’ll just have to keep an eye on them…and YES, it’s OK to peek in the oven, the soufflé is NOT going to fall from a quick peak. Visually, when they look fully puffed up, they are done. In fact, true soufflé connoisseurs don’t mind it if the center of the soufflé is still a bit runny. As far as cheese choices, I went with a classic Cave-aged Gruyere (Swiss) cheese and some parmesan. Almost any cheese will work as long as it’s similar in texture to what I used. If you decide to use a softer cheese like Goat cheese, or Brie, then this recipe would have to be adjusted. Try These!! Enjoy.
If you thought making a baked souffle is quite a task, you ought to watch this video. The chef has his way of making it way too simple and it seems quite unnatural to get this wrong in the first go.

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4 Comments

Addison's picture
This is a good one.Did u check out my recipes yet?Chicken Club...Peppercorn B...Chicken Dump...
Food.Wishes's picture
yes, very nice.
Swatym's picture
This was a brilliant recipe!!
sr058632's picture
looks like a good recipe...the best cheese souffle recipe i found so far was on behindtheburner.com. They use well known restaurant chefs for their demonstration videos and they provide the recipe plus a discount for the cheese! instead using bechamel sauce, i like to start with a simple roux. i add some cayenne, nutmeg, and truffle oil to add some depth of flavors. check out the site. its great!!