A few weeks ago my brother asked me for a cheese soufflé recipe. He was hosting a dinner party for some friends in Buenos Aires and wanted to prepare one for them. He loves soufflé. Who doesn’t, right?
I immediately sent him this recipe I will be sharing with you guys here, with a step by step guide of how to proceed and succeed! He told me the next day it had been a huge success and that it was so easy to prepare he might do one every night!! Imagine how happy this made me!!
I was reassured because I told him it was easy, but he felt it might not. I said that if he followed certain tips he should be perfectly fine. And I was right!
So don’t be afraid to try soufflé. It sounds more complicated than it actually is. Really! The most important thing, one of them maybe hehe, is the oven temperature. It should be very hot. Otherwise your soufflé will never rise, and therefore will never become a real soufflé!
The most difficult part about this endeavor was taking the photos!! Soufflé deflates pretty quickly once it’s out of the oven... so literally I had minutes to make them!! You’ll notice that in some photos they are puffier than in others. Well now you know why!
And finally a note about the presentation. I made them into individual portions, because I happened to have the small soufflé moulds. But you can serve them in a big mould and it also looks pretty and sophisticated. So either way, you can’t go wrong!
For 10 individual moulds
Milk 300 ml
Butter 40 g
Flour (or maizena if you are looking for a gluten free option) 40 g
Egg yolks 6 u
Comte cheese (grated) 220 g
Egg whites 6 u
Nutmeg, salt and pepper
Pre-heat the oven to 200 degrees Celsius.
Butter and flour the soufflé moulds. This is also important! If they are not properly buttered chances are the soufflé won’t rise evenly! So take your time and make sure you cover every corner. I use a brush to do this. It’s easier and it lets you work in a cleaner way.
Separate de egg whites from the egg yolks.
Prepare a béchamel sauce:
In pot over high heat melt the butter. Add the flour and whisk together. Cook for about 5 minutes whisking from time to time. Pour in the milk whisking at the same time.
Bring to a boil –at his point the sauce will have thickened- whisking from time to time (or all the time as you prefer) so that it doesn't stick to the bottom of the pan. Once it has boiled cook for 2 more minutes whisking energetically. Season to taste with salt, pepper and nutmeg.
Cover with plastic wrap and set aside in a warm place.
Beat the egg whites until they form soft peaks.
Now that you have everything ready you can make the mixture:
Add the egg yoks to the béchamel (it should still be hot) and whisk together. Add the the cheese and mix to combine.
Add 1/3 of the egg whites and whisk until properly incorporated. Add the other 2/3 and fold in delicately using a spatula. It’s important to be gentle so that you don’t break the egg whites and you keep your soufflé fluffy.
Transfer to the moulds and bake for about 30 minutes (or 45 even if you are using a big mould) or until they have risen and have a acquired a golden colour.
Make sure you fill the molds more than I did (Take a look at the photo). They should be filled up to the inner rim on the mould!