Recipe

Cheese Souffle Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 1 month ago When I made my very first souffle, I felt as deflated as my souffle. But I did not give up and souffles are one of my favorites to bake. In these you’ll find the full flavor of the cheese comes through clearly. They are light and really scrumptious. ... More Prep:20m Cook:12m Servings:6	Mystic_rive
	semieasy

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Ingredients

butter for the ramekins

one Camembert ,Brie or Munster cheese (1⁄2 pound)

6 eggs, separated

3 tablespoons heavy cream or crème fraîche, more if needed

salt and freshly ground black pepper

Six 3⁄4-cup ramekins

Directions

Preheat the oven to 400°F and butter the ramekins.

Chop the cheese, including the rind, and put it in a food processor with the egg yolks, heavy cream, and a generous amount of freshly ground black pepper.

Work it until smooth, adding more cream if necessary until the mixture almost falls from the spoon.

Transfer it to a bowl.

Stiffly whisk the egg whites in a mixer or by hand, adding a pinch of salt to help stiffen them.

If using a mixer, finish whisking them by hand.

Stir about a quarter of the egg whites into the cheese mixture to lighten it.

Add this mixture back into the remaining whites and fold them together as lightly as possible.

Tip the soufflé mixture into the buttered ramekins and smooth the tops with a metal spatula.

They should be completely full.

Run your thumb around the inside edge of the dishes to detach the mixture from the rim so the soufflés rise straight.

Set the ramekins on a baking sheet and bake until very hot, puffed, and brown, 10 to 12 minutes.

When shaken, they should wobble slightly.

Do not overbake or the soufflés will be dry.

Transfer them to cold plates lined with napkins and serve at once. The center of the soufflés should be slightly soft to provide a sauce for the firm outside.

The cheese mixture can be made up to 2 hours ahead and kept covered in the refrigerator. The whites must be whisked just before you assemble and bake the soufflé.

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Comments

inmaculada 2 years, 1 month ago said:
Wow!!! this looks so decadent and frenchy... I love soufflés, but felt afraid of the "falling" when out of the oven. What a great trick running the thumb around the edge of ramekins... I´d love to bake these little jewels next time I´ve got friends at home.
Thanks a lot. I´ll let you know when I make.

wlouhoff 2 years ago said:
This look great!! The reason for joining was because I was looking for a cheese souffle. I can't wait to try it out!! Let you know how it goes. Thanks again.

cgendy 1 year, 8 months ago said:
I'v done this one with blue cheese and it came out great! :)

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