Old Fashioned Cheese Souffle Recipes

CLASSIC CHEESE SOUFFLè

Steps:

• Heat oven to 350°F. Butter 1-quart soufflé dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band, buttered side in, around top edge of dish.
• Melt butter in 2-quart saucepan over medium heat. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat.
• Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until stiff but not dry; set aside. Beat egg yolks in small bowl on high speed about 3 minutes or until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into soufflé dish.
• Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide soufflé into sections with 2 forks. Serve immediately.

CHEESE SOUFFLé

Steps:

• Using 10 grams (2 teaspoons) butter, grease a 2-quart soufflé dish. Dust with 12 grams (2 tablespoons) Parmesan. Heat oven to 400 degrees with rack positioned in the lower third.
• Make the béchamel: Place a strainer over a large bowl and set aside. Heat remaining butter over medium heat in a heavy medium-size saucepan. Add shallot and cook, stirring, until softened (do not brown), 2 to 3 minutes. Stir in flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Remove from heat and whisk in milk all at once. Return to heat and bring to a simmer while whisking. Continue to whisk until mixture begins to thicken. Turn heat to very low and simmer for 5 to 10 minutes, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula. The sauce will be quite thick and should have no taste of raw flour. Add 3 grams ( 1/2 teaspoon) salt, the white pepper and the nutmeg. While it is still hot, strain sauce into the large bowl.
• Immediately beat egg yolks into sauce, one at a time. Adjust salt and pepper.
• In a stand mixer or using electric beaters, begin beating egg whites on low speed. When they begin to foam, add cream of tartar and a pinch of salt. Continue to beat until they form stiff but not dry peaks. Be careful not to overbeat or egg whites will fall apart when you fold them into sauce, which will make your soufflé mixture grainy.
• Using a large rubber spatula, stir a quarter of the egg whites into sauce. Stir in Gruyère, remaining Parmesan and truffle if using. Gently fold remaining whites into mixture, working rapidly but gingerly so whites don't collapse. Carefully spoon or pour mixture into prepared soufflé dish and place dish on a baking sheet.
• Place in oven, turning heat down to 375 degrees as soon as you close the oven door. Bake 30 to 35 minutes, until soufflé has puffed above the top of the dish, and soufflé top is golden brown. Turn off oven. If desired, let sit 5 minutes (the sauce in the middle will thicken slightly, but the soufflé will remain puffed) or serve at once. The center of the soufflé should be saucy. When you serve the soufflé, spoon sauce from the middle over each fluffy serving.

OLD SCHOOL SWEET POTATO SOUFFLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
• Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
• Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
• In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving.

CHEESE SOUFFLE

Steps:

• Melt butter: blend in flour and seasonings.
• Add milk all at once, and cook over medium heat, stirring til mixture thickens and bubbles. Remove from heat. Add cheese; stir til cheese melts.
• Beat egg yolks til very thick and lemon colored.Slowly add cheese mixture, stirring constantly: cool slightly. Gradually pour over beaten egg whites, folding together thoroughly.
• Pour into UNGREASED 1 1/2 quart souffle dish or casserole. for a top hat(it puffs up in the oven) trace a circle through mixture 1 inch from edge, and 1-inch deep.
• To make a high souffle, measure wax paper, or parchment paper around your casserole, with one inch over lap. Fold it in thirds, lengthwise, and butter one side. Fasten the 'collar' around the top of your casserole so that it extends 2-inches above the top of our dish. After baking, remove the collar.
• Bake in slow oven, 300° for 1 hour and 15 minutes, or til a knife comes out clean. IMMEDIATELY break apart into servings with 2 forks, and serve.

CAULIFLOWER CHEESE SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Steam cauliflower until tender.
• Cool slightly and chop fine; set aside.
• Melt butter in a medium saucepan over low heat.
• Whisk in flour and stir for a couple minutes or until golden.
• Remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth.
• Return to heat and bring to a quick boil, then reduce heat to simmer.
• Add cheese and salt.
• Cook, stirring all the while, until thickened and smooth; remove from heat.
• Beat egg yolks, adding white sauce slowly, then stir in cauliflower.
• Beat egg whites with electric hand mixer until stiff.
• Fold into mixture and spoon into a greased 2-qt souffle dish.
• Bake in a pan of hot water for 35 to 45 minutes.
• Serve immediately.

WHITE TRASH CHEESE SOUFFLE

Steps:

• Alternate layers of bread with cheese in a buttered souffle dish.
• Beat eggs slightly and mix with mustard, milk, salt and pepper.
• Pour over bread and cheese.
• Let stand one hour at room temperature.
• Bake at 350 for 1 hour.

SOUFFLE - GRANDMA'S CHEESE PUDDING

Steps:

• Bring the milk to the boil in a saucepan, place the breadcrumbs in a bowl, and pour the milk over. Stir in the cheese.
• In a bowl, lightly beat the eggs with mustard and with milk and breadcrumbs. Season. Blend with the above mixture.
• Butter a large, shallow 5 pint ovenproof dish well, and pour in the cheese pudding mixture. Bake in the oven at 350F for about 45 minutes, until lightly set and golden.
• Serve at once with a crisp salad that uses all of your favorite ingredients, with a lovely, herby dressing.

EGG CHEESE SOUFFLE

Steps:

• Grease a 9 x 13 inch pan and line with bread to fit bottom.
• Spread bread with mustard.
• Sprinkle swiss cheese and cheddar cheese over bread.
• Beat eggs, milk and salt; add ham and stir all together and pour over bread and cheese.
• Refrigerate overnight, garnish with bacon bits, if desired.
• Bake at 350 degrees for 45 minutes.

EASY OLD FASHIONED CHEESE SOUFFLE

Steps:

• 1. Lightly grease 9x13 inch casserole dish. Place 6 slices into the prepared baking dish. Sprinkle the diced ham and cheese over the bread. Top with the remaining 6 slices of bread.
• 2. In a separate bowl, beat the eggs, milk, garlic salt, thyme, chili flakes & mustard. Pour mixture over the whole dish, pushing the bread down into the milk.
• 3. Cover the dish with foil & refrigerate overnight.
• 4. Next day, preheat oven to 375 F. Remove the casserole from the refrigerator and set aside for 10 minutes, so the baking dish won't be cold when placing in the oven.
• 5. Bake casserole for 30 - 40 minutes or until knife inserted into the center comes out clean.
• 6. Remove casserole from the oven & let it cool for 10 minutes before serving. ENJOY!