Last time I tried my first soufflé, I was in my 20s and I remember I loved it. So why not try it again … many years later 🙂
The word soufflé comes from the french verb: souffler which means “to blow up” or more loosely “puff up”. And for me, the soufflé is a very french dish/starter that we don’t see that often on the menu of French restaurant nowadays due to soufflés’ tendency to collapse quickly upon removal from the oven. So here I was, warning everyone that once I will call for Dinner time, they all better be at the table because the soufflé does not wait … By the way, you can do soufflé with almost anything: salmon soufflé, roquefort soufflé, chocolate soufflé, strawberry soufflé … etc
Ingredients: for about 5 ramekins
– 80g (3 ounces) of grated cheese like Gruyere, Emmental or Comte
– 15g (1 tbsp) of unsalted butter
– 15g (2 tbsp) of all purpose flour
– 140ml (1/2 cup) of semi skimmed milk
– 2 eggs
– 1/2 tsp of nutmeg
– salt, pepper
- Preheat the oven to 180 degrees C (350 degrees F) & butter and flour your small ramekins. It is important to well butter and flour your ramekins because it will allow your soufflé to puff up nicely.
- In a pan, melt the butter under medium/high heat
- Once the butter is all melted and start making small bubbles, add the flour and keep on stirring for about 1 minute.
- Pour the milk in the pan and continue whisking until the sauce start making bubble. Let it boil for about 30seconds and remove from the heat.
- Add salt (not too much as cheese is already quite salty usually), pepper and the nutmeg
- In a big bowl, separate the egg white from the yolks
- Add the yolks and the grated cheese into the warm white sauce called Sauce Mornay (the Sauce Mornay shouldn’t be too hot so it won’t cook the yolks)
- In the big bowl, beat the 2 egg white.
- Delicately and gradually, add the white eggs to the sauce Mornay until well incorporated.
- Pour the mix into your ramekins till 2/3 full.
- Put in the preheated oven for 20 minutes. DO NOT OPEN the door of the oven when the soufflés are cooking or they will immediately collapse.
- Serve immediately to your guests as the soufflés never wait !