Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 large eggs, separated
- 1 cup grated Abertam cheese
Special equipment needed:
- 6-cup soufflé dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Melt the butter in a saucepan over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly until the mixture thickens.
5. Add the salt, pepper, and nutmeg and stir to combine.
6. Remove the saucepan from the heat and let it cool for a few minutes.
7. Beat the egg yolks in a small bowl and add them to the saucepan, whisking until well combined.
8. Stir in the grated Abertam cheese.
9. In a separate bowl, beat the egg whites until stiff peaks form.
10. Gently fold the egg whites into the cheese mixture.
11. Pour the mixture into the soufflé dish and smooth the top.
12. Bake for 25-30 minutes or until the soufflé is puffed and golden brown.
13. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 295
Fat: 22g
Carbohydrates: 9g
Protein: 15g
Substitutions for ingredients:
- Abertam cheese can be substituted with Gruyere or Emmental cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add chopped ham or cooked bacon to the cheese mixture for a savory twist.
- Substitute the Abertam cheese with blue cheese for a stronger flavor.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and fluffy soufflé.
- Use a gentle folding motion when combining the egg whites with the cheese mixture to avoid deflating the egg whites.
- Serve the soufflé immediately as it will begin to deflate after a few minutes.
Storage instructions:
The soufflé is best served immediately and does not store well.
Reheating instructions:
The soufflé is best served immediately and does not reheat well.
Presentation ideas:
Serve the soufflé in the soufflé dish for an elegant presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with a light salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus or a mixed green salad.
Troubleshooting advice:
- If the soufflé does not rise, make sure the egg whites are beaten until stiff peaks form and that the oven is at the correct temperature.
- If the soufflé collapses, it may have been overcooked or the egg whites may have been overbeaten.
Food safety advice:
Make sure to cook the soufflé to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Abertam cheese is a traditional Czech cheese that is similar to Swiss cheese.
Flavor profiles:
The Abertam cheese adds a nutty and slightly sweet flavor to the soufflé.
Serving suggestions:
Serve the soufflé as a main course for a special occasion or as a side dish for a dinner party.
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