August 27, 2015
Cheesy, fluffy, and moist soufflé recipe now available exclusively on New Hope's website! This fantastic, protein rich cheese soufflé only requires simple ingredients. The secret to a gorgeous soufflé is patience. Do not open the oven too early and too often while baking because your soufflé will not rise properly.
1Preheat the oven to 375 F. Grease the ramekin with butter. Set aside.
2Warm milk in a saucepan over medium-low heat right before boiling. Do not scorch/ burn the milk.
3Make the roux (butter and flour mixture): Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to bubble, do not allow mixture to brown. Remove saucepan from heat.
4Let the roux stand for few minutes to cool. Pour in warm milk, whisking until smooth. Return to heat.
5Whisk the mixture of roux and milk constantly until thick, for about 2 to 3 minutes. Remove from heat.
6Add black pepper, salt, and nutmeg. Add egg yolks one at a time, whisking to blend after each addition.
7Scrape the mixture into large bowl and let it rest at room temperature.
8Use a mixer to beat egg whites in another large bowl for 3 minutes. Then add cream of tartar, mix again until the egg whites form a stiff peak.
9Fold ¼ of whites into lukewarm or room temperature mixture. Do not over mix.
10Add your choice of cheese (sparingly) along with egg whites. Transfer the soufflé mixture to prepared ramekin.
11Keep adding the egg whites and cheese until all the egg whites are added to the batter. Fold gently.
12Place ramekin in the oven for 35 minutes or until soufflé is puffed and golden brown on top. Do not open the oven for the first 20 minutes or the batter will deflate.