Description
Classic French cheese souffle combines delicate egg whites with rich Gruyère cheese, creating a cloud-like delicacy. Precise technique and careful folding result in an elegant dish you’ll master with practice.
Ingredients
Scale
- 2 large eggs
- 2 oz (56 g) cream cheese, softened
- ⅓ cup (80 ml) shredded Cheddar cheese
- 2 tbsps (30 ml) melted butter
- 2 tbsps (30 ml) white sugar
- 1 tbsp (15 ml) all-purpose flour
- ¼ tsp (1.25 ml) salt
- 1 pinch salt
- ½ tsp (2.5 ml) vanilla extract
- 1 tsp (5 ml) lemon zest
Instructions
- Oven Preparation: Position the rack centrally in the oven and preheat to 400°F (200°C) for optimal baking conditions.
- Ramekin Setup: Coat ceramic ramekins thoroughly with melted butter, then dust with granulated sugar, rotating to ensure complete and even coverage. Arrange prepared ramekins on a rimmed baking sheet.
- Egg Separation: Meticulously separate egg whites and yolks into distinct bowls, maintaining absolute yolk-free whites to ensure proper volume and texture.
- Base Creation: Whisk egg yolks with sugar, flour, salt, vanilla, lemon zest, cream cheese, and Cheddar cheese until achieving a completely smooth, homogeneous mixture.
- Meringue Formation: Beat egg whites with a pinch of salt, progressively increasing speed until soft, voluminous peaks form that maintain their shape without appearing rigid.
- Folding Technique: Integrate egg whites into the base mixture by first blending half to lighten, then gently incorporating remaining whites to preserve maximum airiness.
- Filling and Baking: Distribute the aerated soufflé mixture into ramekins, filling to the rim, then slide the baking sheet into the preheated oven. Bake for 12-14 minutes until achieving a golden-brown exterior and impressive rise.
- Immediate Serving: Present soufflés directly from the oven to showcase their spectacular height and delicate texture, ensuring maximum gustatory enjoyment.
Notes
- Egg Separation Mastery: Use room temperature eggs for easier separation and ensure zero yolk contamination to achieve perfect egg white peaks.
- Butter Coating Technique: Create a thorough, even sugar-butter interior coating to help soufflés rise dramatically and prevent sticking.
- Folding Precision: Use a gentle, deliberate folding motion when incorporating egg whites to preserve delicate air bubbles and maintain maximum volume.
- Timing is Critical: Serve soufflés instantly after removing from oven to capture their spectacular height and prevent immediate deflation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 290
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 180 mg