Martha Stewart’s Ultimate 5-Cheese Souffle | Martha Bakes Recipes

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Prepare a nine-cup souffle mold with a paper collar tied with twine and butter it generously.

In a saucepan, combine 1 cup and 1 tablespoon of flour, 1 tablespoon of salt, and 3 and 1/3 cups of half and half over medium heat to make a bechamel, whisking until thick and smooth.

Transfer the bechamel to a large glass bowl and dot the top with 4 tablespoons of unsalted butter, allowing it to melt and cool.

Once cooled, stir in 6 large egg yolks until fully incorporated.

Add 1 and 1/2 ounces of Pleasant Ridge cheese, 5 and 1/2 ounces of Muenster cheese, 3 and 1/2 ounces of Comté cheese, 1 and 1/2 ounces of Epenzeller cheese, and 2 ounces of sharp Emmental cheese, cutting them into quarter-inch cubes and stirring them into the mixture.

Preheat the convection oven to 375°F.

Beat 11 egg whites with 1/4 cup of egg white powder until creamy and not too stiff.

Fold a portion of the egg whites into the cheese mixture to lighten it, then gently fold in the remaining egg whites.

Pour the mixture into the prepared souffle mold, filling it nearly to the top.

Bake in the preheated convection oven for 45 minutes until puffed and golden brown.

Cooking Techniques

Equipment Needed

Allergens