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
- 1/4 teaspoon ground nutmeg
- 4 large egg yolks
- 6 ounces Maredsous cheese, grated
- 5 large egg whites
- 1/4 teaspoon cream of tartar
Special equipment needed:
- 1 1/2-quart 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, black pepper, cayenne pepper, and nutmeg. Stir to combine.
6. Remove the saucepan from the heat and whisk in the egg yolks.
7. Stir in the grated Maredsous cheese.
8. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
9. Gently fold the egg whites into the cheese mixture.
10. Pour the mixture into the soufflé dish.
11. Bake for 25-30 minutes or until the soufflé is puffed and golden brown.
12. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 310
- Fat: 24g
- Carbohydrates: 8g
- Protein: 16g
Substitutions for ingredients:
- Maredsous cheese can be substituted with Gruyere or Emmental cheese.
- Whole milk can be substituted with 2% or skim milk.
Variations:
- Add chopped herbs such as parsley, thyme, or chives to the cheese mixture for added flavor.
- Add diced ham or cooked bacon to the cheese mixture for a savory twist.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form for the best results.
- Do not open the oven door while the soufflé is baking to prevent it from collapsing.
- Serve immediately as the soufflé will start to deflate after a few minutes.
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 a preheated oven at 375°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the soufflé on a decorative plate with a sprinkle of chopped herbs on top.
Garnishes:
- Garnish with a sprinkle of chopped herbs or a drizzle of olive oil.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Sautéed mushrooms
Troubleshooting advice:
- If the soufflé does not rise properly, make sure the egg whites are beaten until stiff peaks form and the oven temperature is correct.
Food safety advice:
- Make sure the eggs are fresh and the soufflé is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Soufflés originated in France in the early 18th century and were popularized in the 19th century.
Flavor profiles:
- The Maredsous cheese adds a nutty and slightly sweet flavor to the soufflé, while the cayenne pepper adds a subtle heat.
Serving suggestions:
- Serve as a main course for brunch or dinner.
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Region: Belgian