Skillet Soufflé: The No-Fail Recipe You Need

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess.

chocolate

🥗Healthier: carob powder

💰Cheaper: cocoa powder

Cocoa powder is more accessible and affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for greasing.

Begin by preparing the base, which is the Béchamel sauce.

Use cold milk and add salt, pepper, and a grating of nutmeg. Mix and let it sit.

Melt butter in a skillet over very low heat.

Once melted, add flour all at once and mix together to form a roux.

Cook the roux on very low heat for 2 minutes, then turn off the heat.

Gradually add cold milk to the roux, mixing to avoid lumps, then turn the heat back on to medium.

Whisk constantly until the mixture thickens significantly, about 5 minutes.

Add about 20 grams of cheese to the thickened mixture and stir until melted.

Add 1 egg yolk to the mixture, mixing well, and check for consistency. Optionally add a second yolk if desired, but be cautious not to make it too eggy.

Transfer the Béchamel sauce to a container and let it cool down.

In the same skillet, warm up cream over medium-low heat and season with salt and pepper.

Add cheese (30 grams or more to taste) to the warming cream and stir until melted.

Taste the cream mixture to ensure the cheese flavor is balanced and not overpowering.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens