Souffles were easy to make, hard to photograph. They fell so quickly that I wasn't able to snap pictures before they started to deflate. I have a huge appreciation for all the pictures I have seen in the past of sky high souffles. They must have been taken by some very speedy photographers.
View my progress on the list below:
1. Yeast Bread - Check.
2. Beef Tenderloin Steaks - Check.
3. Cream Pie
4. Creme Brulee
6. Cream Puffs
7. Crown Roast
8. Fried Chicken
9. Roux - Check.
10. Pasta and Cream Sauce - Check.
11. Roasted Turkey and Gravy - Check.
12. Chocolate Pudding - Check.
13. Layer Cake - Check.
14. Souffle - Check.
15. Chicken Stock - Check.
9 down, 6 to go!
Classic Cheese Souffle
Adapted from Sunset April 2003
- 1/4 cup (1/8 lb.) butter
- 1/4 cup all-purpose flour
- 1 1/4 cups milk
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
- 1 1/2 cups shredded sharp cheddar cheese (6 oz.)
- 6 large eggs, separated
- 1/4 teaspoon cream of tartar
1. Generously butter six 1- to 1 1/4-cup soufflé dishes; set them about 2 inches apart in a 10- by 15-inch baking pan.
2. In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour
and stir until mixture is smooth and bubbling. Stir in milk,
and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat.
3. Add cheese
and stir until melted. Add egg yolks
and stir until the mixture is blended and smooth.
4. In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form.
With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.
5. Scrape the batter into the prepared soufflé dishes. Fill the dishes 3/4 of the way full.
6. Bake in a 375° oven until top is golden to deep brown and cracks look fairly dry, 15 to 20 minutes. Serve immediately, scooping portions from single soufflé with a large spoon.Click Here for my Adapted Printable Recipe