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A cheese soufflé is a French dish made with cheese and eggs. It is a light and airy dish that can be served as a main course or a side dish. The dish is made by mixing cheese, eggs, and flour together and then baking it until it is puffed and golden brown.
The history of the cheese soufflé is a bit of a mystery. It is thought to have originated in the 18th century, but the first recorded recipe for the dish did not appear until the early 19th century. The dish became popular in the United States in the early 20th century, and it has been a staple of French cuisine ever since.
The key to making a perfect cheese soufflé is to use a good quality cheese. Gruyere is a popular choice, but any hard, flavorful cheese will do. The cheese is melted and then mixed with eggs and flour. The mixture is then poured into a soufflé dish and baked.
Making a cheese soufflé is a great way to make a delicious, light, and airy dish. The key to success is to ensure that all of the ingredients are properly mixed and that the egg whites are properly beaten. Start by preheating the oven to 375 degrees and buttering a baking dish. Next, prepare the cheese sauce, stirring together grated cheese, butter, and flour. Add milk, stirring until thick. Beat egg whites until stiff peaks form, then fold the cheese sauce into the egg whites. Pour the mixture into the prepared baking dish and bake for 25 minutes or until golden and puffy. For an extra cheesy soufflé, top with more grated cheese before baking. Finally, serve warm and enjoy!
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|sharp white cheddar|
|ossau iraty brebis cheese|