Jacques Pepin’s Foolproof Cheese Soufflé | Everyday Gourmet S10 EP31

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is a cost-effective option.

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is more economical.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener, while honey can be cheaper depending on the market.

Melt 60 grams of butter in a pot.

Add 60 grams of plain flour to the melted butter to create a roux, stirring to cook off the rawness of the flour.

Once the roux is blonde, switch to a whisk and slowly incorporate 2 cups of milk, adding it little by little to avoid lumps.

Once the mixture thickens and comes to a boil, remove it from the heat.

Add a pinch of nutmeg, a good pinch of salt, and freshly cracked pepper to the bechamel and mix well.

Allow the bechamel to cool down to almost room temperature.

In a large bowl, crack whole eggs and whisk them together.

Add a good handful of freshly grated gruyere cheese and a generous handful of parmesan cheese to the eggs, reserving some cheese for the top.

Finely chop about 1 tablespoon of chives and add them to the egg and cheese mixture, mixing well.

Incorporate the cooled bechamel into the egg mixture in thirds, ensuring there are no lumps as you fold it in.

Grease a gratin dish with lots of butter and pour the souffle mixture into it, scraping down the sides to waste nothing.

Top the souffle mixture with the reserved gruyere and parmesan cheese for a golden look.

Place the gratin dish on a tray and bake in a preheated oven at 200 degrees Celsius for about 40 minutes, checking at 30 minutes for puffiness and golden brown color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens