Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 4 large eggs, separated
- 1 cup grated Maaslander cheese
Special equipment needed:
- 6-cup soufflé dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Grease the soufflé dish with butter and sprinkle with flour.
2. Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the milk, salt, black pepper, and cayenne pepper. Cook for 3-4 minutes, whisking constantly, until the mixture thickens.
4. Remove the saucepan from the heat and let it cool for a few minutes. Then, whisk in the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next.
5. Stir in the grated Maaslander cheese.
6. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
7. Gently fold the egg whites into the cheese mixture until just combined.
8. Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 24g
Carbohydrates: 9g
Protein: 16g
Sodium: 500mg
Substitutions for ingredients:
- Maaslander cheese can be substituted with Gouda or Cheddar cheese.
- Whole milk can be substituted with skim milk or almond milk.
Variations:
- Add chopped cooked bacon or ham to the cheese mixture for a savory twist.
- Add chopped fresh herbs, such as parsley or chives, to the cheese mixture for extra flavor.
- Substitute the cayenne pepper with smoked paprika for a smoky flavor.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for the best texture.
- Do not overmix the egg whites into the cheese mixture, as this can cause the soufflé to deflate.
- Serve the soufflé immediately after baking, as it will begin to deflate as it cools.
Storage instructions:
Leftover soufflé can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the soufflé in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the soufflé on a decorative plate with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad for a light meal.
- Pair with roasted vegetables for a hearty meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the soufflé does not rise properly, make sure the egg whites are beaten until stiff peaks form and that they are gently folded into the cheese mixture.
- If the soufflé deflates quickly after baking, make sure to serve it immediately and avoid opening the oven door during baking.
Food safety advice:
Make sure to cook the soufflé to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
Food history:
Soufflés originated in France in the early 18th century and became popular in the United States in the 1950s and 1960s.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve as a main dish for brunch or dinner.
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