Moosie's Cheese Souffle
December 13, 2012
"I totally LOVE cheese souffle. This is my most often used version. DH loves it. AND, surprisingly, leftovers reheat well in microwave. Don't let the word "souffle" be intimidating - it's just eggs, milk, and cheese! Easier than it sounds."
- Serving Size: 1 (223 g)
- Calories 387.4
- Total Fat - 27.1 g
- Saturated Fat - 14.5 g
- Cholesterol - 367.5 mg
- Sodium - 902.2 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 0.3 g
- Sugars - 4.3 g
- Protein - 25.4 g
- Calcium - 525 mg
- Iron - 1.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
In a medium pot, melt the butter, sprinkle in the flour and mustard, whisking constantly to make a roux on VERY LOW HEAT. Add a teeny amount of water if necessary to make roux smooth. I usually scald milk simultaneously with this step.
Slowly add the scalded milk, a little at a time, whisking a lot so the mixture stays smooth. Cook over low flame, stirring frequently, with a whisk or wooden spoon, for about 8 minutes or until visibly thickened.
REMOVE FROM HEAT; stir in the cheese, salt, pepper, and cayenne. Do NOT think tasting at this point tells you much of anything. It will be all about sauce integration with the egg whites and egg yolks and baking. Just get the sauce smooth.
Beat the egg yolks, then beat them into the oh-so-slightly cooling cheese sauce.
Prepare 1 1/2 quart or 2 quart souffle dish (or deep-ish oblong pyrex or corningware-type dish) with kittencal's pan release or nonstick baking spray.
Preheat oven to 375 degrees.
Beat the egg whites until stiff peak. Do NOT overbeat.
FOLD the egg whites swiftly into the yolk/sauce mixture until just blended uniformly. That's FOLD, not carelessly stir!
Pour into baking dish; bake 35-45 minutes at 375 degrees on a lowered rack. Quickly check if butter knife inserted near middle comes out pretty clean.
When done, quickly loosen sides of souffle with butter knife. Then serve ASAP while it's still so pretty.
If there are leftovers (which for two people there usually are), you can microwave leftovers easily with a teeny amt of water. Great to have souffle Friday night for two with leftovers Saturday brunch.
Tips & Variations
No special items needed.