Cheese soufflé

Cheese soufflé

A delicious and wonderful breakfast option is cheese soufflé baked in the oven in clay molds. It will take a little more effort and time than making an omelet or scrambled eggs, but the result is worth it.

Prepare the cheese soufflé ingredients.

Melt the butter over low heat.

Without removing from heat, add wheat flour.

Stir until a homogeneous thick mass is formed.

Pour in the milk in two or three additions, stirring the sauce.

Finally, flavor the bechamel sauce with a pinch of nutmeg and remove from the heat.

Separate the eggs into yolks and whites.
Beat the whites with a pinch of salt until stiff, beat the yolks until fluffy.

Combine the beaten yolks with the prepared bechamel sauce and stir.

Add grated cheese.

Add the whipped whites at the end. Stir until smooth.

Pour the cheese soufflé into clay baking dishes (portion molds), filling them 2/3 full. Place in the preheated oven for 10-15 minutes, bake the cheese soufflé at 180 degrees.

When baked, the cheese soufflé, covered with a golden crust, rises perfectly and then settles, but the delicate taste and texture remain.
Bon appetit!

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Cheese soufflé

Preparation time: 5 min.

Production time: 45 min.

Number of servings: 6 pcs.

Ingredients

How to make cheese soufflé at home

Cheese soufflé is an airy, fragrant dish, with a slightly ruddy top, and a very delicate texture. The cheese soufflé is served only hot and immediately after preparation. It will settle right in front of your eyes when you take it out of the oven.

They say that the cook has 90 seconds to serve the cheese soufflé after production. After 90 seconds it begins to sag sharply, although it remains hot. Therefore, your guests should already be sitting at the table and looking forward to the soufflé being served if they want to see it in all its aerial glory.

It is very interesting to experiment by adding different types of cheeses to the cheese soufflé at your own discretion. You can choose Dorblu, Parmesan, Mozzarella, or add a mixture of 2-3 cheeses - it will also turn out interesting.

Cheese soufflé can be served as an independent roast appetizer or as a side dish for a meat dish. It is also perfect for breakfast. In this case, serve it with toast and a light vegetable salad.

How to prepare “Cheese soufflé” step by step with photos at home

For work we will need hard cheese, eggs, butter, milk, flour.

Melt butter (50 g) in a thick-walled saucepan.

Add flour (50 g) and mix well so that there are no lumps left.

Slowly pour in milk (250 ml) and mix well.

Add finely chopped cheese (150 g) and stir until it melts.

The mass should become homogeneous.

Remove the pan from the heat and stir in 2 yolks.

Beat the whites into a fluffy, stable foam and, in portions, carefully fold into the cheese mixture.

Grease the clay mold with butter (1 tbsp), sprinkle with flour (1 tbsp). Fill the molds with the cheese mixture.

Bake for 20-25 minutes in an oven previously preheated to 180°C. Serve the cheese soufflé immediately because it will settle in 90 seconds. I used these 90 seconds to serve the souffle and create the finishing photo, because here the cheese soufflé has already settled.

The most common method for making cheese soufflé

There are a huge number of delicious soufflé options that are prepared with various vegetables, cheeses and even meat. This collection will talk about recipes for making cheese soufflé. Do not be afraid of the pompous name of the dish: in reality, it is prepared very simply, and with the help of the recipes presented in this section, even a beginner will figure out how to prepare cheese soufflé at home.

The secret to making any kind of soufflé, both savory and sweet, is that the whites must constantly be whipped into stable peaks. Learn this, and your soufflé will always turn out the most delicious! In general, creating this now is not as difficult as, say, 100 years ago - mixers, blenders and other kitchen devices are amazing at managing the task, making the life of a modern person much easier. Therefore, we conclude: preparing a soufflé is very simple if you have modern equipment and a couple of minutes of free time. So, now we will talk about cheese soufflé, which will be a beautiful option for lunch or snack.

• 150 g cheese;
• 2 chicken eggs;
• 50 g butter;
• 50 g flour;
• a little grated nutmeg;
• 1 tbsp. milk;
• a pinch of salt and pepper.

1. Place the pan on the fire and melt the butter in it.

2. Slowly and carefully add flour, and then milk, salt, pepper, nutmeg, but stir constantly.

3. Cut the cheese into small pieces and add it to the pan. Stir until it melts.

4. Remove the pan from the heat, add the egg yolks to the mixture and stir well.

5. Beat the egg whites separately.

6. Add egg whites to cheese mixture. Stir everything carefully and smoothly.

7. Baking pans should be greased with butter and sprinkled with flour, and then pour in the cheese mixture.

8. Bake for 20–25 minutes in an oven preheated to 180 degrees.

Don't wait for the soufflé to cool. It is served only hot.

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Cheese soufflé

Tender and airy, fragrant and fragrant, with slightly viscous pores and a ruddy cap - this is what a cheese soufflé should be.

Like any other soufflé, the cheese one is no less capricious. The base consists of cheese and whipped whites, which will raise the cheese mass, and how well the soufflé will rise in the oven will depend on how you beat the whites.

Importantly: in order to preserve the airiness, do not open the oven door during the baking process. Yes, the finished soufflé, removed from the oven, will settle evenly - this happens due to the temperature difference. But if you open the door ahead of time, the soufflé will not rise at all and will turn out lumpy and nasty, devoid of that tender texture for which it is so adored.

Cheese soufflé is served like any other, only hot, freshly baked, when it gradually settles right before your eyes, showing real culinary magic. It can be offered simply as an appetizer or as a side dish for a meat or fish dish. And by and large, cheese souffle does not need any addition, because it has a self-sufficient and very catchy, expressive character. Especially if, as described in the recipe, you flavor the milk for the cheese base. It can be served as a hot appetizer, or as a side dish for a meat or fish dish.

And one more little trick: to make the soufflé settle more slowly, cook it in clay molds, which retain heat longer than, for example, iron or silicone ones.

Ingredients

• milk 150 ml
• hard cheese 65 gr
• butter 25 g
• wheat flour 25 gr
• 2 eggs
• onion 1 small head
• bay leaf 1 piece
• allspice 3-4 peas
• salt to taste

Manufacturing

Pour the milk into a saucepan, add bay leaf, allspice and onion. Bring the milk to a boil and leave for 10 minutes to flavor.

Meanwhile, melt the butter in another saucepan. Add flour to butter.

Mix the mixture thoroughly until it starts to clump.

Gently pour the flavored milk into the butter-flour mixture, straining it to remove the spices. At the same time, carefully stir the mass with a whisk so that it is free of lumps, similar to making bechamel sauce.

Separate the whites from the yolks. Add the yolks to the mixture and stir.

Beat the egg whites separately into a strong foam.

Grate the cheese on a small grater and stir it into the milk mixture.

Grease the molds with butter and spread the cheese dough.

Now add the whipped whites little by little to this mixture, combining them very carefully to preserve the airiness of the dough as much as possible.

Bake the soufflé at 190 degrees for 25 minutes. During baking, the soufflé will rise so much that it will seem to you as if it is still insignificant, and it will “run away”.

Serve the finished cheese soufflé to the table immediately.