The ever-intimidating-and-daunting Cheese Souffle. For any cheese lovers out there (and really, who isn’t a cheese lover?!) the cheese souffle is the ultimate dish, filled to the brim with light and airy, cheesy goodness. Unfortunately, the traditional recipe is pretty complex and no one likes to be disappointed by pulling a deflated “souffle” out of the oven, pulling their hair out wondering where they went wrong. Lucky for you, we found a foolproof method that doesn’t involve whipping or folding in egg whites. For instant wow-factor, make this dishthen let everyone laud you for exerting such effort in the kitchen! (They’ll never have to know how easy it is!)
- 7 large eggs
- 1/2 cup full-fat sour cream
- 1/3 cup whole milk
- 2 tablespoons cheddar cheese, grated
- 2 tablespoons muenster cheese, grated
- 2 tablespoons gruyere cheese, grated
- 1 tablespoon butter, room temperature
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- freshly ground pepper, to taste
- 22 oz. souffle dish
- Preheat oven to 350º F and lightly butter or grease souffle dish.
- In a mixer, beat eggs, sour cream, mustard and milk together for 25-35 seconds. Season with pepper, nutmeg and cayenne. (This helps aerate the eggs and adds lightness to the souffle.)
- Sprinkle your cheeses on the bottom of souffle dish and slowly pour egg mixture over the topdo not fill dish all the way up.
- Place souffle dish in the oven and add remaining egg mixture to the top. Bake for 50-60 minutes, or until souffle is puffed up and golden brown.
Do not open the oven door at all during baking, as souffle will deflate.
- Remove souffle from oven and serve immediately. It will eventually begin to deflate, so presentation is best right out of oven.
Recipe adapted from The Steamy Kitchen