Cheese soufflé

Cheese soufflé

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
a little soft or melted butter
2 tablespoons dried toasted breadcrumbs
1 cup milk
1 bay leaf
60g butter
3 tablespoons plain flour
3 eggs, separated
1/2 cup grated parmesan or gruyere cheese
1-2 tablespoons cream
A pinch grated nutmeg
1 tablespoon grated cheddar cheese

Method

  1. Brush a 15 cm or 5–6 cup soufflé dish with soft or melted butter and dust inside thoroughly with half the breadcrumbs. Put the milk and bay leaf in a small saucepan over a very low heat, cover and infuse for about 7 minutes.
  2. Preheat the oven to 190°C. Melt the butter in a heavy-based saucepan, remove from the heat and blend in the flour. Cook the mixture for a minute or two, stirring well with a wooden spoon. Remove the bay leaf from the milk, cool slightly and then pour all at once onto the flour mixture. Blend thoroughly and stir constantly over a moderate heat, until boiling. Simmer 2–3 minutes and season with salt and pepper. Add the egg yolks and Parmesan or Gruyère cheese, beating after each addition. Add the cream and nutmeg, taste and adjust seasoning.
  3. Whisk the egg whites until they stand in stiff peaks and fold gently but quickly into the mixture. Turn into the prepared soufflé dish and sprinkle with grated cheddar cheese mixed with remaining breadcrumbs. Bake for 30 minutes. A soufflé waits for no one so make sure it is served immediately.

Note:

  • a soufflé made with about 11/2 cups sauce and 3–4 eggs in a 5–6 cup dish, will take 30 minutes to cook in the preheated oven. It will rise well above the rim of the dish. At this stage the centre will be creamy, as some people prefer. For a well-cooked soufflé, leave for a further 5 minutes in the oven. A soufflé made with 5–6 eggs requires a 7–8 cup dish and will take 40–45 minutes to cook.

    For a high soufflé, cut a double fold of baking paper to fit around the dish.

    The soufflé mixture is then turned into the prepared dish.

Variations of cheese soufflé

  • Herb : Prepare the cheese soufflé mixture, fold in 1 tablespoon finely chopped herbs such as chives, parsley, marjoram and oregano, in any combination. Fill a prepared soufflé dish with mixture, top with cheese and breadcrumbs and bake.

    Seafood: Prepare the cheese soufflé mixture, add to a prepared soufflé dish in alternate layers with 1 cup diced prawns, crabmeat or lobster which has been tossed in 1 tablespoon butter over a high heat and flamed with 1 tablespoon warm brandy or whisky. Top with cheese and breadcrumbs and bake.

    Spinach and ham: Prepare the cheese soufflé mixture. Stir-fry 2 handfuls of baby English spinach leaves until just softened. Fold through the cheese soufflé mixture with 1/2 cup diced ham.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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