Friday, August 14, 2015

Basic French Cheese Soufflé

I happen to like a basic soufflé and this one is classic.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - Cold mixing bowl, refrigerate until needed.
1 - 2 quart Soufflé mold, greased well with butter.



Basic French Cheese Soufflé:

6 Eggs, separated
2 TBS Butter, divided
1/4 C Flour
1 1/4 C grated Compté Cheese.
7 oz. Whole Milk
1/3 C Heavy Cream
1/2 tsp Nutmeg
Salt and Pepper to taste

In a saucepan:
1 1/2 TBS Butter
Heat well to melt.
Add:
Flour
Whisk 2 minutes.

Add:
Milk
Cream
Stir until it thickens.
Remove from heat.

Add:
Cheese
Stir well until melted and well combined.

Add:
Egg Yolks
Nutmeg
Stir well.
Season to taste with Salt and Pepper.

Pour into the cold mixing bowl.

In another mixing bowl with an electric hand mixer.
Egg Whites
Beat until firm with shiny peaks.

Gently fold into the Egg mixture.
Fill the Soufflé Mold.
Bake 20 minutes.

Serve Hot!

Enjoy!
Peace in the Kitchen!




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