Ingredients with Measurements:
- 4 tablespoons 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
- 1/4 teaspoon ground nutmeg
- 6 large egg yolks
- 1 cup grated Fivemiletown cheddar cheese
- 8 large egg whites
- 1/4 teaspoon cream of tartar
Special equipment needed:
- 6-cup souffle dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Butter the souffle dish and dust it with grated Fivemiletown cheddar cheese.
2. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Cook for 1 minute, whisking constantly.
3. Gradually whisk in the milk, salt, black pepper, cayenne pepper, and nutmeg. Cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes.
4. Remove the saucepan from the heat and whisk in the egg yolks one at a time. Stir in the grated Fivemiletown cheddar cheese until melted and smooth.
5. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
6. Gently fold the egg whites into the cheese mixture in three additions, being careful not to deflate the mixture.
7. Pour the mixture into the prepared souffle dish and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until the souffle is puffed and golden brown.
9. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 24g
Saturated Fat: 14g
Cholesterol: 270mg
Sodium: 570mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Fivemiletown cheddar cheese can be substituted with any other type of cheddar cheese.
- Whole milk can be substituted with low-fat or skim milk.
Variations:
- Add chopped cooked bacon or ham to the cheese mixture before folding in the egg whites.
- Substitute the Fivemiletown cheddar cheese with other types of cheese, such as Gruyere or Parmesan.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for the best results.
- Do not open the oven door while the souffle is baking, as this can cause it to collapse.
- Serve the souffle immediately after baking, as it will begin to deflate as it cools.
Storage instructions:
Leftover souffle can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the souffle, preheat the oven to 375°F (190°C). Place the souffle in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the souffle on a decorative plate with a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
Sprinkle the top of the souffle with additional grated Fivemiletown cheddar cheese before baking.
Pairings:
The souffle pairs well with a green salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Sauteed mushrooms
- Garlic mashed potatoes
Troubleshooting advice:
- If the souffle does not rise properly, it may be due to underbeaten egg whites or overcooked cheese sauce.
- If the souffle collapses after baking, it may be due to undercooked egg whites or opening the oven door too soon.
Food safety advice:
- Be sure to cook the souffle to an internal temperature of 160°F (71°C) to ensure that it is safe to eat.
- Store leftover souffle in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Souffles originated in France in the early 18th century and were originally made with a variety of ingredients, including cheese, chocolate, and fruit.
Flavor profiles:
The Fivemiletown cheddar cheese souffle has a rich and creamy flavor with a slightly spicy kick from the cayenne pepper.
Serving suggestions:
Serve the souffle as a main dish for brunch or as a side dish for dinner.
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