I thought I would do another recipe today. If you’ve missed my apple tarte last week, make sure you check it out. And if you are in a mood for a more complicated recipe you can also check my home made brioche with my own step by step pictures.
In this post I wanted to give you my cheese souffle recipe. Some people say that souffle is hard to make, but I disagree. I can make a souffle in less than 20 minutes. Unfortunately, I do have the measurement only in grams, not cups or ounces and I find it a bit difficult to convert even with the internet. But if you don’t have one, you could purchase a gram scale like the one I have for under ten dollars.
- 50 g of butter
- 40 g of flour
- 1/4 of a liter of milk
- 4 eggs
- 100 g of shredded Swiss cheese
- half a coffee spoon of salt
- a pinch of nutmeg
Place the butter in a medium size pot and melt it slowly without burning it, and add the flour while stirring with with a whisk for about a minute or two (so the flour will cook). Then add the milk while still stirring until you obtained a thick sauce like mixture.
Then add the salt, paper, nutmeg and the shredded Swiss cheese and take the pot out of the burner. Then add the egg yolks while stirring very vividly, so they won’t cook. Stop stirring only when the yolk are completely absorbed and the texture is firm again.
Then leave the mix to the side and whip the whites with an electric whisk (unless you’re courageous enough to do it by hand). When your whites are ready pour your cheese mix into the whites and stir slowly from top to bottom in order not to break the whites.
Pre-heat the oven at a moderate temperature.
Spread butter all over the Souffle case or cases (mold). Spread a bit of flour in it and shake out all the extra by taping the mold up side down on your kitchen counter. Then pour the souffle mix and put in the oven for about 20 minutes or until golden in color.
You can also watch this is a recipe very close to mine. Sorry it’s in French but if you watch how it’s done it will be easier to replicate.