A soufflé is a baked egg-based dish originating from France, known for its delicate, fluffy texture and rich flavor. It can be made as a savory dish, with cheese, vegetables, or meat, or as a dessert, with chocolate, fruit, or vanilla as the main flavors. The key to a perfect soufflé is in the egg whites: they need to be whipped to stiff peaks and gently folded into the base to retain as much air as possible.
Here’s a basic recipe for a cheese soufflé, a classic and beloved version of this elegant dish.
Ingredients:
For the Soufflé:
- 4 large eggs, separated
- 1 cup (240ml) whole milk
- 2 tablespoons unsalted butter, plus extra for greasing
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- A pinch of cayenne pepper
- A pinch of nutmeg
- 1 cup (about 100g) grated cheese (Gruyère, Cheddar, or a mix)
For the Baking Dish:
- Butter, for greasing
- 2 tablespoons finely grated Parmesan cheese or breadcrumbs, for coating
Instructions:
- Preheat Oven and Prepare Dish:
- Preheat your oven to 375°F (190°C). Grease a soufflé dish (or individual ramekins) with butter, then coat with grated Parmesan cheese or breadcrumbs, tapping out the excess. This helps the soufflé climb up the sides of the dish.
- Make the Béchamel Base:
- In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture becomes pale yellow, about 2 minutes.
- Gradually whisk in the milk until smooth. Bring to a simmer, and cook, stirring constantly, until thickened, about 2 minutes. Season with salt, cayenne pepper, and nutmeg.
- Remove from heat and stir in the egg yolks one at a time, followed by the grated cheese, until smooth.
- Whip the Egg Whites:
- In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Fold in the Egg Whites:
- Stir about one-quarter of the egg whites into the cheese mixture to lighten it. Then gently fold in the remaining egg whites in two additions, taking care not to deflate the mixture.
- Bake:
- Pour the mixture into the prepared dish(es). Smooth the top and run your thumb around the inside edge of the dish(es) to help the soufflé rise evenly.
- Bake until the soufflé is puffed and golden brown on top, about 25-30 minutes for a large soufflé or 15-20 minutes for individual ramekins. Avoid opening the oven during the first two-thirds of the baking time to prevent the soufflé from collapsing.
- Serve Immediately:
- Soufflés should be served immediately after baking, as they will begin to fall shortly after coming out of the oven.
Enjoy your delicious and airy cheese soufflé, a true testament to your culinary skills!