Cheese Soufflé
Cheese soufflé is a traditional, light savory dish that originates from one of the most famous desserts of French cuisine. The perfect combination of tempting cheese and eggs results in a rich, soft texture, while offering a truly special experience to the audience. This dish is often served as an appetizer or light dinner.
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Ingredients for this recipe
Servings: 4
150
g
Cheese (e.g. Edam, Gouda)
4
Eggs
200
ml
Milk
50
g
Flour
30
g
Butter
1
packet
Sugar
1
pinch
Salt
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Preparation Steps
1
Prepare all ingredients. Grate the cheese, separate the eggs, and place the egg whites in a clean bowl.
2
In a separate bowl, whisk together the egg yolks, flour, salt, and a pinch of sugar.
3
Heat the milk in a saucepan, then pour it into the egg yolk mixture. Whisk well to combine.
4
Grate the cheese and stir it into the milk and egg yolk mixture.
5
Beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cheese mixture.
6
Grease a soufflé dish with butter and pour in the cheese mixture.
7
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until the soufflé has risen nicely and is golden brown.
8
Once done, let it cool slightly before serving warm.
