Cheese Soufflé: Difference between revisions
(Created page with "==Ingredients== * 2 Tbsp melted, unsalted butter, plus stick butter to coat dish * 2 Tbsp grated Parmesan cheese * 2 Tbsp flour * 2/3 cup milk * Large pinch of kosher salt * Small pinch of paprika * 2 egg yolks * 4 egg whites * 2/3 cup grated cheese (Swiss, gouda, cheddar, etc.) * 1/2 tsp cream of tartar ==Method== # Preheat over to 375°F. # Coat bottom, sides, and top edge of 8" soufflé dish with butter. Dust with Parmesan cheese, toss around interior to coat, and...") |
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# Add cheese and whisk until blended, then whisk in egg yolks. | # Add cheese and whisk until blended, then whisk in egg yolks. | ||
# Place egg whites in a medium bowl with cream of tartar. Whisk until they form soft peaks. | # Place egg whites in a medium bowl with cream of tartar. Whisk until they form soft peaks. | ||
# Add eggs whites, in thirds, to pan and fold to combine. | # Add eggs whites, in thirds, to pan and fold to combine. (See "Notes" below.) | ||
# Pour into soufflé dish and place dish in oven. Bake until top is lightly browned and soufflé has risen, 20–30 minutes. | # Pour into soufflé dish and place dish in oven. Bake until top is lightly browned and soufflé has risen, 20–30 minutes. | ||
Latest revision as of 16:01, 23 August 2026
Ingredients
- 2 Tbsp melted, unsalted butter, plus stick butter to coat dish
- 2 Tbsp grated Parmesan cheese
- 2 Tbsp flour
- 2/3 cup milk
- Large pinch of kosher salt
- Small pinch of paprika
- 2 egg yolks
- 4 egg whites
- 2/3 cup grated cheese (Swiss, gouda, cheddar, etc.)
- 1/2 tsp cream of tartar
Method
- Preheat over to 375°F.
- Coat bottom, sides, and top edge of 8" soufflé dish with butter. Dust with Parmesan cheese, toss around interior to coat, and tap out excess. Place dish in freezer for at least 15 minutes.
- Melt butter in medium saucepan over low heat, stir in flour and let cook for one minute. Increase heat slightly and slowly add milk while whisking vigorously to combine.
- Return to low heat and cook, stirring constantly, until thickened. Season with salt and paprika and remove from heat.
- Add cheese and whisk until blended, then whisk in egg yolks.
- Place egg whites in a medium bowl with cream of tartar. Whisk until they form soft peaks.
- Add eggs whites, in thirds, to pan and fold to combine. (See "Notes" below.)
- Pour into soufflé dish and place dish in oven. Bake until top is lightly browned and soufflé has risen, 20–30 minutes.
Notes
Egg whites must be whipped properly and stabilized with an acid (the cream of tartar). They should be more than soft but less than stiff. If they are too soft, there will not be enough aeration to expand the soufflé; too stiff, and the batter will collapse.
If the whites are not fully combined into the batter, it will rise unevenly. When folding in the whites, they must be fully incorporated without being completely deflated. The aeration will be more stable than expected, but they will not withstand a strong beating.
It is possible to complete the recipe up to the point of baking and then place the dish containing the batter in the refrigerator before baking. If the egg whites have been whipped well and the mixture combined thoroughly, it will hold for several hours. Cooling the batter will also help firm up the ingredients.
Source
Richard P. Smiraglia, 2025.