Thursday, March 15, 2012
Cheese Souffle - French Fridays with Dorie
Why have I never made a cheese souffle before? After making this, my first, I have no idea why it's taken me so long. If you can make a cheese sauce and beat egg whites, you can make a cheese souffle.
Seriously. It's that easy. You stir the butter and flour together long enough to get rid of the floury taste, then add hot milk, cheese, and egg yolks.
I used gruyere, which was lovely. But I think it might have been even lovelier to use a mixture. In fact, I'm pretty sure that a cheese souffle is a perfect vehicle for using up dribs and drabs of cheeses, as long you show a little restraint.
The egg whites are folded into the cheese sauce mixture, poured into souffle dishes, and put in the oven. That's it. Then you just have to wait.
I cut the recipe in half. My souffle dish was too big for a half-recipe, so I used a few small dishes. Here's what I learned. A rim at the top of a dish really messes with the souffle's rising.
I used two rimmed dishes and one without a rim. For some reason, the rim made the souffle crazy.
The one in the straight-sided dish was normal.
Both normal and crazy souffles tasted great.
Posted by Marie at 6:55 AM