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 nutmeg
- 4 egg yolks
- 1 cup grated Estonian cheese (such as Leibjuust or Juustukuningad)
- 5 egg whites
Special equipment needed:
- 1 large mixing bowl
- 1 medium saucepan
- 1 whisk
- 1 electric mixer
- 1 large soufflé dish (or 6 individual ramekins)
- 1 baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, melt the butter over medium heat.
3. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk and continue to cook, stirring constantly, until the mixture thickens and comes to a boil.
5. Remove from heat and stir in the salt, black pepper, and nutmeg.
6. In a large mixing bowl, beat the egg yolks until pale and thick.
7. Gradually whisk in the hot milk mixture.
8. Stir in the grated Estonian cheese.
9. In a separate large mixing bowl, beat the egg whites until stiff peaks form.
10. Gently fold the egg whites into the cheese mixture until just combined.
11. Pour the mixture into a large soufflé dish (or divide evenly among 6 individual ramekins).
12. Place the soufflé dish (or ramekins) on a baking sheet and bake for 25-30 minutes (or 15-20 minutes for individual ramekins), or until the soufflé is puffed and golden brown.
13. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F (190°C)
Serving size:
1 large soufflé (or 6 individual ramekins)
Nutritional information:
Calories: 280
Fat: 21g
Carbohydrates: 7g
Protein: 15g
Sodium: 430mg
Sugar: 2g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Estonian cheese can be substituted with any hard, salty cheese such as Parmesan or Gouda.
Variations:
- Add chopped herbs such as parsley or chives for extra flavor.
- Add diced ham or cooked bacon for a heartier soufflé.
- Substitute the cheese with blue cheese or goat cheese for a different flavor profile.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and airy soufflé.
- Do not overmix the egg whites into the cheese mixture, as this can cause the soufflé to deflate.
Storage instructions:
- Leftover soufflé can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the soufflé in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the soufflé in the large soufflé dish or on individual plates.
- Garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
- Chopped herbs such as parsley or chives
- Paprika
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the soufflé does not rise properly, it may be due to underbeaten egg whites or overmixing the egg whites into the cheese mixture.
Food safety advice:
- Be sure to cook the soufflé to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
- Cheese soufflés are a classic French dish, but this recipe uses Estonian cheese for a unique twist.
Flavor profiles:
- The soufflé is rich and creamy with a salty, nutty flavor from the Estonian cheese.
Serving suggestions:
- Serve as a main course for a special dinner or brunch.
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Region: Estonian