This recipe produced a souffle which was light, fluffy and perfectly chees-y (the way my kids like it!). The pepper and nutmeg added a unique and distinctive aftertaste. This was a great recipe to hide vegetables in and get kids to have an extra dose of them.
Souffles are probably one of the hardest type of dishes to photograph. Knowing that it is going to start collapsing the moment its out of the oven, I was armed with my camera at the oven door to capture the souffle in its most-puffed up glory.
When I moved it to the balcony for the photography session, it started sinking...
And sinking... and then it became totally flat!
Nonetheless it was still beautifully light and fluffy inside.
With a wonderful melt-in-the-mouth type of texture. This souffle makes a great side dish at a more elaborate dinner or could be served as the main course alongside a salad.
- Recipe from Food Network
- 3 tbsp (42 g) unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tbsp all-purpose flour
- 1 cup scalded milk
- 1/4 tsp nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, room temperature
- 1/2 cup grated Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry (I used a small bunch of fresh spinach, blanched and squeezed dried)
- 5 extra-large egg whites, room temperature
- 1/8 tsp cream of tar tar
- Preheat the oven to 400 degrees F (200 degrees C). Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.
I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Her Frozen Wings and Zoe of Bake for Happy Kids
This is for AlphaBakes hosted by The More than Occasional Baker and Caroline Makes.
My son definitely loves to have this Souffle, should try to bake this some day..ReplyDelete
Mich, it looks very delicious!ReplyDelete
Never think soufflé can be baked in square pan (used to be small remekins for one person). Yours look great! I like to have it as my main course.ReplyDelete
Oh.....just marvellous as I prefer this type of souffle than those with lots of egg yolks in this. I would love to have some from you now but just cant, right? Just to say again, I love this!!
Yum! Cheese soufflé! I've not tried savory version before but I like the idea of cheese and spinach combo. This will be a lovely side dish at any meal. :))ReplyDelete
This savory soufflé looks inviting & appetizing! Great with a plate of salad. YUM! ;)ReplyDelete
Hahaha, your savoury souffle stills look pretty yummy to eat, just disregard the outlook! I love souffle but never have savoury souffle before!新年快樂！ReplyDelete
This sounds great. I've only ever made sweet souflees before!ReplyDelete
Success! You have made it perfectly. I did something similar with spinach and ricotta. This souffle' makes a nice vegetarian meal and so tasty! Bravo Mich!ReplyDelete
This tuned out beautiful!ReplyDelete
Well done for managing to take a photo before it completely collapsed. I am also going to try a savoury souffle this time but my husband does not seem impressed with this idea.ReplyDelete
Mich , your souffle looks scrumptious and perfectly-baked ! Great job getting the shot while your souffle's still high and mighty :DReplyDelete
good evening mich, after seeing zoe's and yours, a savoury one sounds very nice too and the way you described it, the flavour seems to be good too. NIce to see you baking in a dish like this, now knowing that it can be done this way too. Thanks for baking with us, mich!ReplyDelete
Your savoury souffle looks so delicious! It is like a fluffier version of quiches! My kids would love this as well, anything cheesy is top in their list! This is a great change from the sweet souffle!
Thank you for baking along with us! Hope you have a lovely and delicious weekend!
I'm laughing out loud! I have the same problem with cupcakes, they always sink fast (?) so I try to take a picture as quick as I can...Your souffle' looks good both up and down. I've never tried to bake a soffle', I feel inspiredReplyDelete
I love the thought of a savory souffle. But I never have luck with them...they always fall way too quickly! Thank you for sharing...and for your kind and generous words. I hope you have a beautiful weekend with good food and friends.ReplyDelete
I love you putting in spinach and the browny top.ReplyDelete
Not only your kids but I as well love this type of souffle! The browned top makes me drool!ReplyDelete
Hi Mich! I always associate souffle with sweet dessert and have never tried a savory souffle. Interesting!ReplyDelete
I love cheese souffle and sure with spinachs sounds wonderful!!ReplyDelete
PD Mich I add the rice ,sorry, thanks for tell me!
Oh Mich - this something I'm definitely going to make!!ReplyDelete
I have never made a souffle before. It looks wonderful and sounds like something my family would enjoy. I will have to give it a try.ReplyDelete
Delicious looking souffle. I have never try my hands at souffle.ReplyDelete
Haha! I love the progression of photos. It would be hard because I always move my food into the spare room to photograph and it would drop when you put it down onto the table! It looks amazing either way Mich :) xReplyDelete
I laughed browsing through your series of your souffle photographs... I believe that we all have our "fast feet fast hand moments" to capture the best look of our souffles... LOL!
I don't really like the sweet kind of souffles anyway and I think yours is a great choice :D
I can completely relate to your souffle sinking sorrow!! Loved the combination..looks irrestibleReplyDelete
Well, considering it was your first souffle, I think you have done an incredible job. Even with the slight sinking, it still looks very inviting!ReplyDelete
You baked your soufflé in a rectangle dish, which is great! Just scoop a piece to serve. Save time on washing individual ramekins..lol Savory I love too!
Too bad, I missed this round bake along but will still post my spinach soufflé too...soon :p
Wow this looks amazing! I've never been brave enough to try making a souffle especially after hearing about grown chefs crying over it! Thanks so much for entering AlphaBakesReplyDelete
I like everything about this souffle.ReplyDelete
I really enjoyed visiting your blog. I would also like to share with you something for your benefit.ReplyDelete