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Cheese Soufflé with John

OK, I admit it.  Soufflé was never on my radar until John (our British friend living in Spain) made it for us for lunch one day.  I knew what it was, of course, but didn’t really have an interest in something so fancy-schmancy.  Then I tasted it, and “that’s all she wrote.”  Give it a try — you won’t regret it!  Oh, and John’s biggest tip:  “Don’t serve this to guests the first time you make it – practice first.”  😉

Cheese Souffle

 Cook – A – Long

Step 1 – Gather ingredients 

Step 2 – Prep Souffle Pots

Step 3  Seprate Eggs &  Make a Roux

Step 5 – Beat Egg Whites

What to Look for in the Bake — & Tips

Step 4 – Mix Eggs with Cheese & Roux

Step 6 – Final Mix – and Bake

YUM!! Taste Test – & More Tips

Voila!  John´s Incredible Cheese Soufflé

Cheese Souffle with John

 Cook’s Tips:

  1. Practice this recipe at least once before you serve to guests.  I learned this one by forgetting a step in my first attempt, and ended up having to make a Soufflé rescue!
  2. If you have time, prepare the soufflé pots in advance, and refrigerate an hour or overnight.
  3. Use whatever hard cheese you prefer.
  4. Always include something slightly spicy like mustard, horseradish, wasabi, etc. 
  5. Serve this straight out of the oven – so remember that the ramekins and the soufflé are VERY hot!
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Cheese Soufflé with John

Servings: 4

Ingredients

  • 1/4 stick Butter
  • 1 oz finely grated Parmigiano cheese, finely grated
  • 2 Large or XL Eggs
  • 2 oz coarsely grated Cheddar or similar cheese*
  • 1/2 tsp fresh squeezed Lemon Juice
  • 1 1/2 Tbs (20 g) Butter
  • 2 1/2 Tbs (20 g) Flour (All Purpose)
  • 2/3 C (150) ml Milk
  • 1/2 tsp prepared Mustard*

Instructions

  • Prep all tools and ingredients
  • Melt 1 pat butter in ea soufflé pot. Brush butter to cover inside of pot well.
  • Put about 2 tsp finely grated Parmigiano into ea pot. Roll around to coat inside of pots with cheese(
  • Separate eggs into 2 medium bowls. Add grated cheddar to YOLKS. Add lemon juice to WHITES. Set aside.
  • Preheat oven to 200° C - 400° F
  • Make Roux following instructions:
    - Melt 1 1/2 Tbs butter in non-stick skillet over med low heat.
    - Add flour to skillet, mix into butter. Stir constantly to combine well. Thoroughly cook flour, but don't brown.
    - To the flour butter mixture, slowly add milk, small amount at a time. Lumps will disappear gradually. Continue to cook until you have a smooth, elastic looking clump. Remove from heat. Set aside.
  • Mix mustard (or your preferred substitute) into egg yolk & cheese mixture. Blend well.
  • Blend warm roux into yolk mixture. Mix well. Cheese will make it a little lumpy - that's OK.
  • Beat egg whites until stiff.
  • Fold egg whites into egg / cheese mixture AS FOLLOWS: 
    - Add 1 large spoonful of egg whites to egg & cheese mixture.  Mix very well.
    - Then GENTLY fold in remaining egg whites 1 large spoonful at a time. Do not mix aggressively – just fold in gently. There should be streaks of egg white showing.
  • Carefully spoon mixture into prepared pots, divide quantity evenly among 4 pots.
  • Bake in preheated oven about 15 - 20 min. Watch it! The soufflés will suddenly puff up quite high and brown very quickly when they are nearly done. Remove from oven when top is nicely browned.
  • IMPORTANT! SOUFFLÉS will deflate very quickly when removed from oven, which is normal. Serve pots immedately and warn guests not to touch pots, and to allow soufflés to cool a bit before eating.

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