Imagine a dish that defies gravity, rises like a culinary masterpiece, and then transforms into an even more delectable creation. The Twice-Cooked Cheese Soufflé is not just a recipe; it's a gastronomic experience that will elevate your cooking skills from ordinary to extraordinary. This French classic combines the delicate art of soufflé-making with a surprising twist that will leave your dinner guests absolutely speechless.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup grated cheese (Gruyère or Cheddar)
- 1/2 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Separate the eggs carefully, placing egg whites in a clean, dry mixing bowl and egg yolks in a separate bowl. Ensure no yolk contaminates the whites to maintain proper volume.
- Preheat the oven to 375°F (190°C). Butter a 6-cup soufflé dish thoroughly, including the sides, to help the soufflé rise evenly.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2-3 minutes to create a smooth roux, being careful not to brown the mixture.
- Gradually pour in milk, whisking constantly to prevent lumps. Cook the mixture for 3-4 minutes until it thickens and becomes a smooth béchamel sauce.
- Remove the sauce from heat and stir in grated cheese until completely melted. Season with salt and pepper to taste.
- Slowly incorporate egg yolks into the cheese sauce, whisking rapidly to prevent curdling and create a smooth mixture.
- Using an electric mixer, beat egg whites until stiff peaks form. They should be glossy and hold their shape when the beater is lifted.
- Gently fold one-third of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining whites, maintaining as much air as possible.
- Pour the mixture into the prepared soufflé dish, filling it about 3/4 full. Smooth the top gently with a spatula.
- Bake in the preheated oven for 20-25 minutes until the soufflé rises and turns golden brown on top. It should be slightly jiggly in the center.
- Remove from oven and let cool for 10 minutes. The soufflé will naturally deflate during cooling.
- For the "twice cooked" method, cut the cooled soufflé into individual portions. Reheat these portions in a 350°F (175°C) oven for 5-7 minutes until warmed through and slightly puffed.
- Serve immediately, garnishing with fresh herbs or a light salad if desired. Enjoy the unique texture of the twice-cooked soufflé.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature for optimal volume and texture.
- Egg White Perfection: Clean your mixing bowl and beaters with vinegar before whipping egg whites to remove any trace of fat that could prevent proper rising.
- Folding Technique Matters: Use a gentle, figure-eight motion when incorporating egg whites to preserve those precious air bubbles.
- Avoid Opening the Oven: Resist the temptation to peek while baking, as sudden temperature changes can cause your soufflé to deflate.
- Timing is Everything: Have all ingredients prepared and measured before you start, as soufflé-making requires precise and quick execution.
- Serving Tip: The "twice-cooked" method works best when the initial soufflé is completely cooled before reheating, ensuring a crispy exterior and creamy interior.
- Don't Stress the Deflation: A fallen soufflé is still delicious – embrace the unique texture and rich flavors!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 6g
Protein: 18g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 250mg
