Double-baked cheese souffles
Double-baked cheese soufflés combine rich cheddar cheese with a light, airy texture, perfect for a sophisticated appetizer or main course. This recipe guides you through creating a smooth cheese base and folding in whipped egg whites for a delightful result.
Cook time 35 min
Prep time 10 min
Ingredients:
2 tbsp butter1/4 cup all-purpose white wheat flour
3/4 cup milk (1% fat)
1 cup cheddar cheese
3 eggs
1/2 cup light sour cream
salt & pepper to taste
Double-baked cheese soufflés are a delectable and delightful dish that combines the rich flavors of cheddar cheese with a light and airy texture. Perfect for a sophisticated appetizer or a comforting main course, these soufflés are sure to impress your guests. Whether you're new to soufflés or a seasoned cook, follow this recipe for a successful and mouth-watering result.
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease 4-6 ramekins with butter to ensure the soufflés do not stick.
- In a medium-sized saucepan, melt the butter over medium heat.
- Add the flour and stir continuously for about 2 minutes until the mixture turns a light golden color, forming a roux.
- Gradually add the milk to the roux, whisking constantly until the mixture is smooth and thickened. This should take about 3-5 minutes.
- Remove the saucepan from the heat.
- Stir in the grated cheddar cheese until it is fully melted and the mixture is smooth.
- Allow the cheese mixture to cool slightly, then add the egg yolks one at a time, mixing well after each addition.
- Season with salt and pepper to taste.
- In a clean, dry bowl, beat the egg whites to stiff peaks using an electric mixer or a whisk.
- Gently fold the beaten egg whites into the cheese mixture using a spatula, being careful not to deflate the egg whites.
- Divide the soufflé mixture evenly among the prepared ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (this creates a water bath).
- Bake in the preheated oven for 20-25 minutes or until the soufflés are puffed and golden brown.
- Carefully remove the ramekins from the water bath and let the soufflés cool slightly, about 10 minutes.
- Run a knife around the edges and invert the soufflés onto a baking sheet lined with parchment paper.
- Spread a tablespoon of light sour cream over the top of each soufflé.
- Adjust the oven to 400°F (200°C) and bake the soufflés again for an additional 10-15 minutes, until they are heated through and golden brown on top.
- Serve immediately, garnished with additional herbs or a light salad if desired.
With a perfect blend of simple ingredients and careful attention to detail, you can create these enchanting double-baked cheese soufflés that are sure to be a hit at any meal. By following these clear steps and helpful tips, your soufflés will achieve a remarkable rise and a delightfully cheesy taste that will leave everyone asking for seconds. Enjoy your culinary triumph!
Double-baked cheese souffles FAQ:
Use 4 to 6 ramekins that hold about 6 ounces each for even cooking and proper soufflé rise.
The soufflés are done when they are puffed up, golden brown on top, and slightly firm to the touch. During the second baking, look for a golden crust.
Yes, you can prepare the mixture in advance, fill the ramekins, and refrigerate them for up to 24 hours before the first bake. Just add a few extra minutes to the baking time if they are cold.
You can substitute with Gruyère, mozzarella, or a blend of several cheeses for different flavor profiles, but note that this might alter the final texture slightly.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through.
Tips:
- Use room temperature eggs: Having your eggs at room temperature will help them whisk better, resulting in a fluffier soufflé.
- Grease ramekins well: Make sure to butter the ramekins thoroughly to ensure the soufflés rise evenly and don't stick to the sides.
- Don't open the oven door too early: Opening the oven door prematurely can cause the soufflés to collapse. Wait until they are golden brown and fully set before checking.
- Fold ingredients gently: When incorporating the egg whites, fold them in gently to maintain as much air as possible, ensuring a light and airy texture.
- Preheat oven: Make sure your oven is fully preheated before putting the soufflés in, for an even and proper rise.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 14g
Carbohydrates 11g
Fiber 0.23g
Sugar 2.52g
Fat 22g
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