Mini Cheese Souffles are a Deserving Classic to Revive

Mini Cheese Souffles are a Deserving Classic to Revive | 31Daily.com

Mini Cheese Souffles, an easy, quick and beautiful comfort food you’ll want to try.




An ultimate classic comfort food is a cheese souffle. Long popular and depicted both in film and comics, cheese souffles are much part of our popular culture and culinary history. While traditional cheese souffles can take up to 1 1/2 in the oven, these mini cheese souffles take 20 minutes or less in the oven.

The earliest mention of the soufflé is attributed to French master cook Vincent de la Chapelle, in the early eighteenth century, says cookbook author James Peterson in Glorious French Food. However, the popularization of the soufflé is usually traced to early nineteenth century French chef Marie-Antoine Carême.

RELATED: Gingerbread Souffle

Revive the comfort food your mother or grandmother used to make with these easy, light and fluffy Mini Cheese Souffles.

Mini Cheese Souffles

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Mini Cheese Souffles

Mini Cheese Souffles, an easy, quick and beautiful comfort food you’ll want to try.

  • Author:
  • Yield: 4-6 Servings

Ingredients

  • 2 tablespoons butter plus extra for coating ramekins
  • 2 tablespoons + 2 teaspoons flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 3/4 cup milk
  • 1  1/2 cup shredded swiss, sharp or gruyere cheese
  • 3 egg yolks + 3 egg whites

Instructions

Preheat oven to 350°. Coat each ramekin (4-6 depending on their size) with butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess. Set on a foil covered baking sheet and set aside.

Melt 2 tablespoons butter in a saucepan, add the 2 tablespoons flour, salt, pepper. and nutmeg; stir with a whisk. When it is sizzling, add the cold milk and bring to a boil, whisking constantly. Boil about 20 seconds, then remove from the heat. Add cheese; stir until it melts.

Separate the eggs and beat the yolks until light and lemony in color. Add 2 tablespoons of the milk mixture to the yolks, whisking constantly to temper. Then whisk the yolk mixture into the milk mixture.

In a separate bowl, whip the egg white using a whisk or electric mixer until stiff but not dry peaks form. About 1 minute. Fold 1/3 of the egg white mixture into the milk and yolks mixture. Then gently fold in the remaining egg whites.

Spoon mixture into prepared ramekins until they are 3/4 full. Bake without opening the oven for 15 to 20 minutes or until puffed and golden. Serve immediately.



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Mini Cheese Souffles are a Deserving Classic to Revive | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her husband and teenage son.

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