This was my first time attempting to make a cheese souffle, I’ve had the recipe for about 20 years and decided to check out other recipes online to compare ingredients and methods. I decided to use this one with a few ingredient additions because it was simple. I honestly didn’t think it would turn out. But I have to say, even though my 8-ounce ramekins were filled to the top with the egg mixture, they were beautifully puffed, golden, crispy crust and light as air inside. The taste was incredible and I devoured both.

Great for brunch, a light supper or as a versatile side dish, these melt-in-your-mouth souffles are flavorful, fluffy and fun. Served hot, egg soufflés can be accompanied by a fresh salad or a side of toasted bread, making them a wholesome and refined light meal option.

Ingredients

• 1-1/2 tablespoons of butter
• 1-1/2 tablespoons of all-purpose flour
• ½ cup milk, or cream
• 1 teaspoon Dijon mustard
• ½ cup shredded cheddar cheese, or Gruyère cheese
• ¼ teaspoon of cream of tarter
• 2 eggs, separated

Process

1. Preheat oven to 350°F. Spray two 8-ounce ramekins with nonstick cooking spray. Set aside.
2. Crack eggs and separate yolks from whites.
3. Beat egg yolks with a fork and set aside.
4. In a saucepan over medium-low heat, melt butter.
5. Stir in the flour until smooth; gradually add milk.
6. Bring to boil and cook stirring for 1-2 minutes or until thickened.
7. Reduce heat, stir in cheese until melted. Remove pan from heat.
8. Gradually add a small amount of hot cheese mixture to the beaten egg yolks, stirring constantly to prevent cooking. Then, pour the mixture back into the pan, stirring continuously until fully incorporated. Set aside to allow it to cool slightly.
9. In a mixing bowl, beat egg whites and cream of tartar until stiff peaks form.
10. Fold a third of the whites into the egg yolk mixture to loosen then fold in the remaining whites, streaky whites are okay, do not overmix. Pour into prepared ramekins. Wipe rims of ramekins clean.
11. Bake for 25 minutes or until a toothpick inserted near the center comes out clean. *Note: do not open the oven door while cooking.
12. Serve immediately.  They will deflate as they cool, but will still be delicious!

Tagged: baking, breakfast, cheese, cheese souffles, desserts, dinner, egg, Food, lunch, recipe, recipes, souffle