Cheese Souffle

Cheese Souffle
Lianne Clark's Cheese Souffle
Lianne Clark's Cheese Souffle
from Ellen's kitchen, special thanks to Lianne Clark (about 1,000 calories total)

  • Ingredients:
    • 2 tbs butter, plus for buttering the souffle dish
    • 2 1/2 tbs flour
    • 1/2 tsp salt
    • 1/8 tsp paprika
    • dash cayenne pepper
    • 3/4 cup milk
    • 2 oz grated sharp cheddar (1/2 cup)
    • 1/4 cup grated parmesan
    • 3 eggs, separated 
  • Butter:
    • 1.5 quart souffle pan, and evenly distribute 1/2 of parmesan on bottom and sides of dish (I do this by grating the parmesan into the bottom of the dish and then turning the dish to distribute the parmesan around the dish, allowing the cheese to stick to the butter).
  • Fill:
    • another pan with water so that when the souffle pan is put in this other pan, the water goes about 1/2 way up the outside of the souffle pan.
  • Heat:
    • oven to 350 degrees, with rack in middle oven.  Put pan with water into the oven, to heat up as the oven does.
  • Whip:
    • egg whites until they have been beaten to stiff peaks.  Set aside.
  • Melt:
  • Cheese Souffle - Raw
    Pour mixture into pan
    • 2 tbs butter in pan.  Stir in flour, salt, paprika, and cayenne paper.  Stirring constantly, add milk gradually, and cook until thickened.  Add cheese and stir until melted.  Remove from heat.  
  • Temper:
    • egg yolks (add a tsp of the roux to the egg yolks at a time, until you have added 4-5 tsps) and then add them to roux, off heat.
  • Fold:
    • in egg whites.  Pour total mixture into greased and cheesed souffle dish, topping with remaining grated parmesan.
  • Set:
  • Cheese Souffle - Cooked
    Cheese Souffle Beautiful!
    • pan in hot water bath and bake at 350 for 30 minutes.


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