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Easy Individual Cheese Soufflés Recipe Video

I’m going to let you in on a little secret. Soufflés are easy. Yes, I said it…easy. Especially the cheese soufflé I demo in this video recipe clip.

Summary

Preparation Time20 MinCooking Time15 Min

Ready In35 MinDifficulty LevelMedium

Health IndexJust EnjoyServings6

CuisineFrenchCourseSide Dish

TasteSavourMethodBaking

SpecialityPart of MenuVegetarianLacto Ovo Vegetarian

Main IngredientCheese

Recipe Story

The soufflé is one of those recipes that Chefs like to think only they can do properly. The cliché of the housewife crying over the fallen soufflé has become part of our collective culinary consciousness. Granted, you do have to follow a couple steps properly (which you are about to see in the video), but anyone can do this soufflé; even the novice cook. The base to this cheese soufflé is our classic Béchamel sauce that has been posted previously. PLEASE note: in this demo I start with a 2 cup batch of Béchamel to which I add my 4oz. of grated cheese. BUT, I only use 1 cup of the cheese-infused Béchamel for this recipe. I saved the rest for a batch of Croque Monsieur that I promise to show you soon (just in case you’ve never heard of a Croque Monsieur, it’s only the greatest open-faced sandwich ever!). Another recipe tip; make sure your eggs are cold. The cold yolks will help cool down the warm cheesy Béchamel, and cold egg whites will whip up much easier. Also, the cooking time given is just a guide. I was using 5 oz ramekins, which gave me 6 soufflés. If you use a different size, you’ll just have to keep an eye on them…and YES, it’s OK to peek in the oven, the soufflé is NOT going to fall from a quick peak. Visually, when they look fully puffed up, they are done. In fact, true soufflé connoisseurs don’t mind it if the center of the soufflé is still a bit runny. As far as cheese choices, I went with a classic Cave-aged Gruyere (Swiss) cheese and some parmesan. Almost any cheese will work as long as it’s similar in texture to what I used. If you decide to use a softer cheese like Goat cheese, or Brie, then this recipe would have to be adjusted. Try These!! Enjoy.

Ingredients

For the Cheesy Bechamel Sauce Base:

Hot prepared Bechamel sauce – 2 cups

Gruyere cheese – 4 ounces, grated

Dry mustard – ¼ teaspoon

Parmesan – ¼ cup, grated

For the Souffles:

Cheesy Bechamel Sauce Base – 1 cup

Egg yolks – 4, cold

Egg whites – 4, cold

Butter 0 to grease the ramekins

Parmesan – to dust the ramekins and soufflé tops

Directions

GETTING READY
1) Preheat oven to temperature of 400 degrees.

MAKING
2) Heat the Bechamel sauce and then turn off the heat.
3) Add the Gruyere cheese, dry mustard and Parmesan. Mix well.
4) Cook for about 5 minutes.
5) To make the soufflés, first lightly butter the ramekins and then dust the insides with Parmesan.
6) In a mixing bowl, mix together 1 cup of the Cheesy Bechamel Sauce Base and egg yolks. Stir well.
7) Whisk the egg whites till they are still and glossy.
8) Add 1/3rd of the egg whites to the egg yolk mixture. Stir well and then add the remaining egg whites. Fold the whites into the rest of the batter till the white has almost disappeared.
9) Spoon the batter carefully into the ramekins and place them on the baking tray. Dust the tops with some Parmesan.
10) Bake in the preheated oven for 15 minutes.

SERVING
11) Serve the cheese soufflés while they are still hot. These make an excellent side dish, or even an appetizer.

Editors Review

If you thought making a baked souffle is quite a task, you ought to watch this video. The chef has his way of making it way too simple and it seems quite unnatural to get this wrong in the first go.

Comments

Comments: 4 | Add a Comment

sr058632 says :

looks like a good recipe...the best cheese souffle recipe i found so far was on behindtheburner.com. They use well known restaurant chefs for their demonstration videos and they provide the recipe plus a discount for the cheese! instead using bechamel sauce, i like to start with a simple roux. i add some cayenne, nutmeg, and truffle oil to add some depth of flavors. check out the site. its great!!

Posted on: 10 November 2008 - 8:35pm