Amazing Two Cheese Soufflé Recipe
This is such a delicious dish and very inexpensive to make. Start with a simple béchamel sauce, beaten eggs, with one or two hard cheeses for excellent flavor!
Ingredients
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- 2 tablespoon butter
- 3 tablespoon all purpose flour
- ¾ cup milk
- A good pinch of grated nutmeg
- 1 bayleaf
- 5 oz hard cheese grated (See notes for recommended varieties.)
- 1 oz grated parmesan for sprinkling the tin/dish
- 6 egg whites room temperature
- ¼ teaspoon cream of tartar
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F/190°C/Gas 5
- Prepare your Charlotte tin or dish by buttering it well and then sprinkle it with finely grated hard cheese such as parmesan.
- To make the Béchamel Sauce, the foundation of your soufflé, begin by heating the milk in a pan with the bay leaf added, to just below boiling, and leave aside.
- Melt the butter gently in a large pan (large enough to take the egg whites later).
- Add the flour and gently mix to a paste with either a wooden spoon or a small balloon whisk which is my favorite.
- Continue stirring as you pour in some of the hot milk, stirring continuously.
- Season with salt and pepper and the nutmeg then add the rest of the milk with the bay leaf, stirring continuously. The sauce should become nice and thick.
- Remove the bay leaf, stir in the cheese, and set the sauce aside until you have whisked the egg whites.
- In a very clean bowl, beat or whisk the egg whites until they become frothy, then add the cream of tartar.
- Continue to beat or whisk the egg whites until the frothy mixture becomes white and stiff and it will stand up in peaks.
- Put a large spoonful of the mixture into the sauce and gently mix thoroughly, then pour the rest of the cheese sauce over the whites, folding it in (do not stir the egg whites into the sauce) very gently with a large spatula so as not to break the air bubbles.
- Pour the combined mixture into the buttered dish.
- Place in the middle of the preheated oven and bake for about 20 minutes until it is golden brown. Leave another five minutes to allow it to set in the middle. (Do NOT open the oven door while baking!)
Notes
- It is important to fold in the beaten egg whites, not stir them in, as you will have a flat result, not an airy light soufflé.
- No peaking while the soufflé is baking, or it will deflate.
- A hard cheese is better for your recipe and gives a good flavor. Sprinkle the baking dish with Parmesan and then use a good, hard cheese, grated, mixed into the body of the soufflé. A good, strong blue cheese, such as Roquefort or cheddar, is good.
- Or make it truly "fromage de chèvre," meaning goat cheese, which has been aged. Although the aging process only takes a few months, the cheese is harder and more crumbly than the soft, fluffy cheese people think of in North America, where it is the cheese addition to "Greek Salad" here. You will find a helpful shopping guide for aged chèvre here, made in a variety of countries.
Nutrition
Calories: 198kcalCarbohydrates: 6gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 41mgSodium: 329mgPotassium: 147mgFiber: 0.1gSugar: 2gVitamin A: 444IUCalcium: 250mgIron: 0.3mg
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