Cheese Souffle Recipe

There is no big mystery to creating the perfect cheese souffle.

With a few simple steps you can take everyday ingredients and create an airy, light concoction that will be a real hit with family and friends.

This cheese soufflé recipe is a classic. It has just a hint of Worcestershire sauce to pick up the favor from just rich to rich and delightful.

Don't worry about a soufflé that doesn't rise. Just follow the simple step by step instructions and the tips below the recipe and you will have a light and airy soufflé in no time.

3 tablespoons butter
3 tablespoons flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
2 1/4 cups coarsely grated old or extra old cheese
5 eggs, separated
dash of cayenne pepper

Preheat oven to 300ºF.

Make a cheese sauce:
Melt butter over medium low heat. When melted add flour and mix well. Let this mixture cook for about 2 minutes, stirring constantly.

Add milk slowly, whisking in. Cook over medium low heat until it thickens. Add cayenne, Worcestershire, salt and cheese. Cook over low heat until cheese melts. Remove from heat and cool slightly.

Beat egg yolks well. Add to cheese mixture and blend thoroughly (make sure sauce has cooled a bit or eggs will cook).

Beat egg whites until stiff but not dry. Fold egg whites gently into cheese mixture. Pour into 2-quart soufflé dish or casserole with straight sides, running the tip of a spoon around the mixture one inch from the edge of the dish. This forms a box top lid on the soufflé.

Bake for 1 hour and 5 minutes.

Makes 4 servings.

These individual ramekins are perfect for baking individual souffles, crème brulee, and as holders for snacks, dips and salsa. They are oven and microwave-safe. Set of 4 BIA Cordon Bleu Set of 4 Ramekins

Tips:

• Make sure you cook together the melted butter and flour for a couple of minutes before adding the milk. If you don't the sauce will have a raw floury taste instead of a nice creamy taste.
• Fold the egg whites into the cream sauce very gently and mix until barely mixed together. If it is not completely one color it is not a problem, just make sure it the egg whites are fairly well incorporated into the sauce.
• It is best to try to make sure there is no big banging around the kitchen during the baking of a soufflé. Don't keep opening the oven door to check it and when you do open the door, close it gently.

Some baking dishes are not essential to the recipe. A souffle dish is. This great souffle baking dish in green is stackable. Emile Henry 8-oz. Provencale Stacking Souffle Dish, Vert

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