Individual Cheese Souffles Recipes

LITTLE CHEESE SOUFFLES

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F. Butter 4 (6-ounce) ramekins and sprinkle with Parmesan to lightly coat, tapping out excess. Put prepared ramekins on a baking sheet and refrigerate.
• To make the souffle base: Put the milk, thyme, and bay leaf in a microwave-safe measuring cup and microwave on HIGH until steaming, about 2 minutes. (Or, bring the milk and herbs just to a simmer in a small saucepan on the stove, and then pull from the heat.)
• Melt the butter in a saucepan over medium heat. Add the flour, and stir constantly with a wooden spoon until the mixture (roux) lightens and foams, about 2 minutes. Whisk in the warm milk, bring to a boil, and cook, whisking constantly, until the souffle base thickens slightly, about 1 minute. Remove the herbs. Transfer the base to a large bowl and whisk to cool. Add the egg yolks, the Parmesan cheese, 1/2 teaspoon of the salt, cayenne, and nutmeg.
• Slowly whisk the egg whites in a very clean bowl with lemon juice, and pinch of salt with a hand-held mixer until foamy. Increase the speed to high and whip until the whites hold a soft peak. Quickly, but gently fold 1/4 of the whites into the base with a rubber spatula. Fold in the remaining whites just until streaky, then scatter the grated cheese on top and fold everything together, taking care not to overmix. Divide the batter among the prepared ramekins, and bake until golden, puffed, and just set in the center, about 30 minutes. Using an oven mitt or towel, transfer the ramekins to individual plates and serve immediately.

CHEESE SOUFFLE

Steps:

• Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
• Preheat oven to 375 degrees F.
• In a small saucepan, heat the butter. Allow all of the water to cook out.
• In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
• Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
• In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
• In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
• Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

THREE-CHEESE SOUFFLES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately. Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.

INDIVIDUAL CHEESE SOUFFLES

Steps:

• Preheat oven to 400 degrees.
• Coat 4 (6 ounce) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.
• In a heavy saucepan, melt butter over medium heat.
• Add onion and cook for 1 minute.
• Sprinkle with flour.
• Cook, stirring, until mixture begins to pull away from pan.
• Gradually whisk in milk.
• Return to medium heat; cook, stirring, for 3 minutes or until thickened and bubbly.
• Remove from heat.
• Whisk in a large bowl, the egg yolks, salt, pepper, dry mustard, and garlic powder.
• Temper the yolk mixture, by putting some of it into the onion milk sauce, then add all the onion milk sauce back into large bowl of yolks.
• In a medium sized bowl, beat the egg whites and cream of tartar until stiff peaks form that do not fall over when the whisk is lifted.
• Gently fold the egg whites and Cheddar into cooled sauce in large bowl.
• Divide mixture evenly among four custard cups.
• Sprinkle with Parmesan.
• Put custard cups on a baking sheet so that they are easier to handle.
• Bake for 20 minutes.
• Souffle should still be moist in center; do not overcook and yes it will fall but that is the nature of a souffle.

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.