Oven Baked Easy Cheese Souffle Recipe
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
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Oven baked easy cheese souffle recipe. Very easy and deliciously creamy and cheesy dessert baked in an oven.
Souffles are usually cooked in a round, straight-sided ovenproof dish. A well-buttered collar of paper is tied around a shallow souffle dish to support the rising souffle. Souffles may also be made in individual dishes, and these are most effective for a dinner party.
The first essential for a souffle is a smooth Bechamel sauce, to which the appropriate flavorings are added after the egg yolks have been beaten in separately. Before folding in the remaining whites, add 1 tablespoon of the stiffly beaten egg whites to the mixture to soften it slightly.The beating of the egg whites is most important. It gives souffle its special character. Egg white should be beaten in a spotlessly clean bowl.
If you are lucky enough to possess an unlined copper bowl and a balloon whisk, use them. You will be thrilled with the extra volume and better texture of the egg whites. It will not collapse the minute you stop beating. This is due to the slight acidity of the copper which stabilizes the beaten egg whites.
The basic mixture can be made beforehand and stored in the refrigerator. All you need to do before baking is warm the mixture, fold in the beaten egg whites, cook, and serve a flourish. It must be remembered, however, that a souffle will not wait, and for perfection, the dinners should be ready and waiting for it when it comes out the oven.
Cheese Souffle Variations:
Mushroom Souffle Recipe:
Ingredients: 1½ cups finely chopped raw mushrooms, 1 tablespoon finely chopped yellow onion, 1 tablespoon unsalted butter, 6 tablespoons grated Parmesan cheese, 1 teaspoon freshly squeezed lemon juice, dash freshly grated nutmeg
Instructions: Saute the mushrooms and onion in hot butter until soft. Make the souffle as directed below, omitting the grated Parmesan and Gruyere cheese. Instead add the sauteed mushrooms and onion, grated Parmesan cheese, lemon juice, and nutmeg.
Chicken Souffle Recipe:
Ingredients: 3/4 cup finely chopped cooked chicken, 1/4 cup finely chopped cooked ham, 1/2 teaspoon mustard, 2 tablespoons chopped fresh parsley, 1/4 teaspoon grated nutmeg, 2 tablespoons brandy
Instructions: Omit the cheese and breadcrumbs from the Oven Baked Easy Cheese Souffle Recipe, and add the above ingredients in place of the grated cheese.
Spinach Souffle Recipe:
Ingredients: 3/4 cup cooked spinach, chopped, 2 tablespoons finely chopped yellow onion, 1/2 cup grated Gruyere cheese, 1/4 teaspoon grated nutmeg, 2 slices cooked ham, finely chopped
Instructions: Make as for Cheese Souffle, omitting the breadcrumbs, cheese, paprika, and cayenne pepper, and substituting the above ingredients.
Shellfish Souffle Recipe:
Ingredients: 2/3 cup cooked shellfish, flaked and finely chopped, 1/2 cup grated Parmesan cheese, 2 teaspoons freshly squeezed lemon juice, 2 tablespoons brandy
Instructions: Omit the cheese, breadcrumbs, and paprika form the Cheese Souffle Recipe, and substitute the above ingredients.
Oven Baked Easy Cheese Souffle Recipe
- 1 tablespoon unsalted butter, for greasing
- 2 tablespoons fresh white breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 cup (250 ml) plus 2 tablespoons milk
- 4 egg yolks
- 5 egg whites
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- dash cayenne pepper
- 1/4 teaspoon paprika
- 1/4 cup grated Gruyere cheese
Grease inside of 6-inch (15 cm) souffle dish with butter, then sprinkle with the breadcrumbs and 1 tablespoon of the parmesan cheese.
Cut a band of wax paper about 7 inches (17.5 cm) wide and long enough to go around the outside of the dish with a 2-inch (5 cm) overlap, fold in half lengthwise, butter the top half of one side of the paper, and tie around the souffle dish with string.
Melt the butter in a saucepan. Stir in all-purpose flour, and cook over a gentle heat for about 1 minute. Add the milk and stir continuously over medium heat until the mixture thickens and boils. Simmer for 5 seconds.
Remove from the heat and add the egg yolks, one at a time, beating well. Add seasonings, the remaining Parmesan and Gruyere cheese.
Beat the egg whites until stiff, firm peaks are formed. Stir 2 tablespoons of the beaten egg white into the sauce to lighten it, then, with a spatula, lightly fold in the remaining egg whites.
Gently pour the souffle mixture into the prepared souffle pan. Bake on the middle shelf of 400 F (200 C) oven for 35-40 minutes. Serve immediately.