Cooking? Child's Play! | Cheese Soufflé | Episode 7 - English

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 180°C (356°F).

Separate 5 egg whites into a large mixing bowl and 4 egg yolks into another bowl.

Set the egg yolks aside in the fridge for later use.

In a saucepan over medium heat, pour in the milk and add 1 tablespoon of flour, stirring constantly.

Cook the mixture until it thickens to the consistency of sour cream, about 4-5 minutes.

Add 2 pinches of salt and a bit of black pepper to the thickened mixture.

Mix in the butter until melted.

Quickly stir in the 4 egg yolks to the mixture to prevent lumps from forming.

Set the mixture aside while beating the egg whites until stiff peaks form, starting at low speed for 30 seconds, then increasing to medium speed.

Gradually fold in the grated cheese into the egg whites, being careful not to break them.

Gently pour the white sauce into the egg whites and fold together using a rubber spatula.

Spread softened butter in an 18 cm soufflé mold with a pastry brush, ensuring to butter the sides and inside thoroughly.

Fill the soufflé mold no more than 3/4 full with the mixture.

Bake in the preheated oven for 20 minutes without opening the oven door.

Cooking Techniques

Equipment Needed

Allergens