Beth's Easy Cheese Souffle Recipe| ENTERTAINING WITH BETH
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BETH’S EASY CHEESE SOUFFLE RECIPE
Serves 2-4
INGREDIENTS:
4 tbsp butter (60g) + 1 tbsp (15 g) for greasing
3 tbsp (22 g) flour
2 cups (475 ml) milk
1 cup (240 ml) gruyere cheese
5 eggs, separated
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) Dijon Mustard
Pinch of ground nutmeg
½ tsp (2.5 ml) cream of tartar
2 tbsp (30 ml) bread crumbs
METHOD:
Preheat oven to 350F (176C) and remove any extra rack in the oven. Souffle should be baked on the lowest rack possible.
Then grease a 6-cup (1440 ML) soufflé dish with melted butter. Add bread crumbs and move dish to distribute the crumbs until they coat all sides of the dish. Set aside.
In a large sauté pan melt butter until foamy. Add flour and whisk until a paste forms. Cook 1 minute. Slowly add milk whisking until combined. Bring to a simmer, whisking, until slightly thickened.
Then add cheese, salt, mustard and nutmeg. Whisk to combine. Allow sauce to cool slightly and then add 5 egg yolks. Whisk until combined and then transfer mixture to a large bowl. Set aside.
In the bowl of an electric mixer add egg whites and cream of tartar. Whip on high until stiff peaks form.
Fold in egg whites, in stages, into soufflé base, until mixture is light and egg whites and base are incorporated. Transfer mixture to soufflé dish. The mixture should go all the way to the top. Smooth out top with offset spatula.
Bake for 35 mins. Serve immediately with a tossed salad!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press http://bit.ly/EWBGarlicPressYT
Citrus Zester http://bit.ly/EWBZesterYT
Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT
Small Glass Prep Bowls http://bit.ly/EWBPrepBowls
John Boos Cutting Boards http://bit.ly/EWBBoardYT
KitchenAid Mixer http://bit.ly/EWBMixerYT
Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT
Vitamix Blender http://bit.ly/EWBVitaMixYT
All-Clad Pots and Pans http://bit.ly/EWBPotsYT
Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups http://bit.ly/EWBPyrexYT
All Clad Waffle Iron http://bit.ly/EWBWaffleYT.
LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2
FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA
FOLLOW ME ON PINTEREST http://bit.ly/WBefLa
GREAT VALENTINE'S DAY DESSERT RECIPES!
Chocolate Lava Cake http://bit.ly/1td06pB
Foolproof French Macarons http://bit.ly/1qUuoup
Raspberry Cheesecake http://bit.ly/EWBCheesecake
Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq
Chocolate Pot de Creme http://bit.ly/1CSxSR4
Strawberry Ice Cream Baskets http://bit.ly/1zJttCc
S'More Pie http://bit.ly/EWBSmore
Creme Brulee http://bit.ly/EWBCreme
Tiramisu http://bit.ly/EWBTiri
Profiteroles http://bit.ly/EWBProfiteroles
BETH’S EASY CHEESE SOUFFLE RECIPE
Serves 2-4
INGREDIENTS:
4 tbsp butter (60g) + 1 tbsp (15 g) for greasing
3 tbsp (22 g) flour
2 cups (475 ml) milk
1 cup (240 ml) gruyere cheese
5 eggs, separated
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) Dijon Mustard
Pinch of ground nutmeg
½ tsp (2.5 ml) cream of tartar
2 tbsp (30 ml) bread crumbs
METHOD:
Preheat oven to 350F (176C) and remove any extra rack in the oven. Souffle should be baked on the lowest rack possible.
Then grease a 6-cup (1440 ML) soufflé dish with melted butter. Add bread crumbs and move dish to distribute the crumbs until they coat all sides of the dish. Set aside.
In a large sauté pan melt butter until foamy. Add flour and whisk until a paste forms. Cook 1 minute. Slowly add milk whisking until combined. Bring to a simmer, whisking, until slightly thickened.
Then add cheese, salt, mustard and nutmeg. Whisk to combine. Allow sauce to cool slightly and then add 5 egg yolks. Whisk until combined and then transfer mixture to a large bowl. Set aside.
In the bowl of an electric mixer add egg whites and cream of tartar. Whip on high until stiff peaks form.
Fold in egg whites, in stages, into soufflé base, until mixture is light and egg whites and base are incorporated. Transfer mixture to soufflé dish. The mixture should go all the way to the top. Smooth out top with offset spatula.
Bake for 35 mins. Serve immediately with a tossed salad!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining
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