Side-Dish – Cheese Souffle for Summer Brunch

Posted by admin | Eggs,Recipes | Saturday 17 April 2010 1:29 am

I’ve read often, that nothing beats a hot cheesy souffle. I agree TOTALLY. But let me tell you something, few things beat a cheese souffle eaten lukewarm or cool either!

The first time I ate one was years ago. A colleague brought some for lunch, left-over from the day before. Well as you can imagine, it was far from hot and fresh out of the oven. But Yummmm! After that I’ve always wanted to make one, took the recipe from her mom, and soon after lost it. So I never got round to it. And I kind of wasn’t sure if I would be able to get that crucial light ‘rise’.

Well today, I did! Not only did it rise, it turned perfect and golden and for a few seconds there I thought it would overflow. And then, when it was done I rushed around with my camera because it looked like it was going to sink right away. cheese souffle
It did a bit, but for a change I got so many great pictures, you can actually smell the cheesy aromas. When finally I let everyone spoon it into their plates, not surprisingly it was far from hot, and certaily not risen very high, but I didn’t hear anyone complaining. But believe me it was still awesome; cheesy, peppery, fragrant.

I think I’ve looked up a cheese souffle about half a dozen times, but this is an adaptation from an old cutting from an ElleDecor magazine. It just fell out of something I was tidying away, and being Saturday, I had no excuses. The problem with lots of their recipe cards, that I’ve collected and never used, is that they leave too much space for guesswork – which doesn’t suit a very average cook like me, I like everything s-p-e-l-l-e-d out, and they often forget to include/use/give measures of some ingredients that they mention elsewhere in the recipe.
So here it is with a few adaptations.

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CHEESE SOUFFLE Serves 6
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This is what I read somewhere — A hot soufflé is meant to be eaten right after baking and doesn’t hold its shape and lightness for very long. It’s almost as if they can just be relied on to “hold their breath” for about 15 minutes. Their lightness and that delightful puffed up golden look depends greatly one how well the egg-white has been beaten and the speed between the beating, the baking and the serving.
The great thing about this recipe is that it can be mixed up to 3 hours ahead of time, which is really useful if you’re expecting guests.

INGREDIENTS
2 heaped tablespoons flour, sifted
2 heaped tablespoons dry potato flakes (the recipe gives the option of an equivalent amount of cornmeal)
2 cups milk
4 eggs
1 cup full of grated cheddar cheese
1/2 teaspoon crushed basil
1/2 teaspoon crushed oregano
1/2 teaspoon pepper
1 tablespoon butter
Salt to taste. I used salted butter and the cheese is salty enough for me so I used less than 1/2 a tsp more (more…)

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