Classic Cheese Souffle Recipe

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Classic Cheese Souffle
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Ingredients
8
Count
Nutrition
2128
Calories
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Ingredients:

Directions:

  1. Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, 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, cayenne, 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 dish (or dishes). If the dish is more than 3/4 full, use foil collar (see Crowning Glory, below). If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking.
  6. Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé, 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.
  7. Crowning glory
  8. Soufflés look most impressive when they rise dramatically over the rim of the dish. To create a beautiful crown on your soufflé, fill the dish about 3/4 full. If it's less full, the soufflé may not rise over the rim. If it's more full, the soufflé may spill over unless you wrap the dish with a foil collar. Here's how to make one.
  9. Cut a 15-inch-wide sheet of foil 4 inches longer than circumference of dish; fold lengthwise in thirds. Coat one side of the foil strip generously with melted butter, using a pastry brush. Wrap the foil around outside of dish so that at least 2 inches of foil extend above the rim. Fold the ends of the buttered foil strip over several times until snug against dish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2128.23 Kcal (8910 kJ)
Calories from fat 1605.2 Kcal
% Daily Value*
Total Fat 178.36g 274%
Cholesterol 1558.09mg 519%
Sodium 3097.26mg 129%
Potassium 1085.33mg 23%
Total Carbs 46.19g 15%
Sugars 15.36g 61%
Dietary Fiber 1.06g 4%
Protein 86.52g 173%
Vitamin C 0.3mg 1%
Vitamin A 1.1mg 38%
Iron 6.4mg 35%
Calcium 1181.9mg 118%
Amount Per 100 g
Calories 230.41 Kcal (965 kJ)
Calories from fat 173.78 Kcal
% Daily Value*
Total Fat 19.31g 274%
Cholesterol 168.68mg 519%
Sodium 335.32mg 129%
Potassium 117.5mg 23%
Total Carbs 5g 15%
Sugars 1.66g 61%
Dietary Fiber 0.11g 4%
Protein 9.37g 173%
Vitamin A 0.1mg 38%
Iron 0.7mg 35%
Calcium 128mg 118%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 57.2
    Points
  • 59
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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