Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 6 large eggs, separated
- 1 cup grated Beemster cheese
Special equipment needed:
- 2-quart souffle dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Gradually add the milk, whisking constantly until the mixture is smooth. Cook for 2-3 minutes, or until the mixture thickens.
4. Remove the saucepan from the heat and add the salt, black pepper, cayenne pepper, and egg yolks. Whisk until smooth.
5. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
6. Fold the egg whites into the saucepan mixture, along with the grated Beemster cheese.
7. Pour the mixture into a 2-quart souffle dish and smooth the top.
8. Bake for 30-35 minutes, or until the souffle is puffed and golden brown.
9. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 26g
Saturated Fat: 15g
Cholesterol: 290mg
Sodium: 550mg
Carbohydrates: 11g
Fiber: 0g
Sugar: 4g
Protein: 18g
Substitutions for ingredients:
- Beemster cheese can be substituted with Gouda or Cheddar cheese.
- Whole milk can be substituted with 2% or skim milk.
- Cayenne pepper can be omitted or substituted with paprika.
Variations:
- Add chopped cooked bacon or ham for a meaty version.
- Add chopped fresh herbs such as parsley, thyme, or chives for extra flavor.
- Replace the Beemster cheese with blue cheese for a tangy twist.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for a light and airy souffle.
- Do not overmix the egg whites into the saucepan mixture to avoid deflating the souffle.
- Serve the souffle immediately as it will start to deflate after a few minutes.
Storage instructions:
Leftover souffle can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the souffle in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the souffle on a platter with a sprinkle of chopped fresh herbs and a side salad.
Garnishes:
Garnish the souffle with a sprinkle of grated Parmesan cheese or chopped fresh herbs.
Pairings:
Pair the souffle with a crisp green salad and a glass of white wine.
Suggested side dishes:
Serve the souffle with roasted vegetables such as asparagus or broccoli.
Troubleshooting advice:
- If the souffle deflates, it may be due to underbeaten egg whites or overmixing the egg whites into the saucepan mixture.
- If the souffle is not cooked through, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the souffle to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover souffle in the refrigerator and discard after 2 days.
Food history:
Souffles originated in France in the early 18th century and were originally made with cheese and breadcrumbs.
Flavor profiles:
This Beemster Cheese Souffle is rich and creamy with a slightly spicy kick from the cayenne pepper.
Serving suggestions:
Serve the souffle as a main dish for a cozy dinner at home or as a side dish for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Dutch