EEE Cooks: Easy Cheese Soufflé (Recipe)

We pre-heat the oven to 400° F.

In a medium pot, we melt two tablespoons of the butter over low heat. We add the flour and cook over low heat for three minutes. This butter-flour mixture is known as a roux. We use the rest of the butter to butter two 8-ounce ramekins.

Meanwhile, we heat the milk in a measuring cup in the microwave on full power for 1 minute. Using our flat whisk, we whisk the heated milk into the butter-flour mixture and increase the heat to medium-low, stirring often until it comes to a boil. This takes just a couple of minutes.

When the sauce is boiling, we lower the heat and boil for a few more minutes, stirring well. We add salt and pepper and then remove it from the heat and pour it into a large bowl. We have time before we want to make the soufflés, so we just set this aside for 20 minutes to cool. We also could have put the bowl in another bowl of ice and water to cool more quickly.

When the mixture is cool, we crack the eggs into another bowl and whisk well. We add the cheeses to the beaten eggs and combine. We add this to the thickened milk mixture and combine. We divide this between the two ramekins, which are rather filled (perhaps next time we will use a third ramekin).

We bake the ramekins on a large cookie sheet for about 35 minutes. We want them puffed and browned. Our oven may be a little off tonight, we expected them to be done after only 20 minutes. They also spill over onto the cookie sheet since they are so filled.

When the soufflés are ready, we remove the cookie sheet with the baking dishes from the oven and serve immediately!

Easy Cheese Soufflé

Servings and Times

Tools and Appliances

Ingredients