January 24th, 2010

Catch your breath with a Soufflé

Golden soufflé

I baked a soufflé yesterday with the new dish Julia bought me for my birthday. It turned out really well. An important part of a yummy soufflé is the crunchy bits on the sides/bottom/top. The trick is to make sure all these surfaces are covered in grated cheese! Butter the dish then coat with grated cheese. Place the filling in the baking dish then sprinkle a few additional tablespoons of grated cheese on top.

Soufflés are deceptively easy and quick to make but they should not be over estimated in terms of quantity. While soufflés look big and impressive, once dished out it looks more like a side – and should be served as such.

Here’s the full recipe:

Servings: Main course for 2 or entrée for 4.
Preparation: 15 minutes
Cooking: 25-30 minutes @ 200°C (400°F)


Souffle Dish

  • 1 tablespoon soft butter
  • 2-3 tablespoons grated Swiss cheese

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup hot milk
  • 1/2 teaspoon salt
  • A pinch of pepper
  • 4 egg yolks
  • 6 egg whites
  • 1 cup Swiss cheese

  • 2-3 tablespoons grated Swiss cheese


  1. Butter soufflé dish and spread grated cheese across base and sides.
  2. In a large saucepan melt the 3 tablespoons of butter.
  3. Over low heat add the flour and mix with wooden spoon. Stir the roux constantly.
  4. Remove saucepan from the heat and add hot milk while beating energetically with a whisk until homogeneous.
  5. Add salt and pepper.
  6. Return to heat while continuously beating until the sauce is smooth and thick.
  7. Remove from heat.
  8. Separate egg yolks and whites.
  9. Add yolks to roux mixture one at a time until well blended. Set aside.
  10. Beat egg whites in a large bowl until they are stiff.
  11. Add a big spoonful of egg whites to roux mixture to lighten.
  12. Stir into the roux the cup of Swiss cheese.
  13. Fold the rest of the egg whites into the roux mixture.
  14. Pour the mixture into the dish carefully. Flatten top.
  15. With the spatula cut a circle into the top of the mixture and sprinkle the final grated Swiss cheese on top.
  16. Place in oven.

Make sure your guests are seated for when the soufflé dish comes out of the oven because it will quickly shrivel within a minute or two.

Original source: Recipes: The Cooking of Provincial France (Time-Life Books, New York)

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