Anna Olson Makes Cheese Soufflé | Fall Favorite Recipes

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Melt 5 tablespoons of butter in a saucepan over medium heat.

Add 5 tablespoons of flour to the melted butter and stir constantly for 3-4 minutes until it smells like lightly toasted almonds.

Whisk in 2 cups of milk, adding half first to avoid lumps, then add the remaining milk and 1/2 cup of cream while whisking constantly until thickened and bubbles break the surface.

Add nutmeg, salt, and black pepper to the thickened sauce and take it off the heat.

Transfer the sauce to a bowl to cool down, ensuring it doesn't melt the cheese.

Prepare a 5 and a quarter cup soufflé dish by rubbing it with butter, coating it with grated parmesan cheese, and wrapping it with parchment paper to create a collar.

Once the sauce has cooled, stir in 3/4 cup of grated parmesan cheese and 75 grams of grated emmental cheese.

Add 6 egg yolks to the cheese mixture and set aside at room temperature.

Whip 6 egg whites to medium peaks without any added sugar, which takes under 3 minutes.

Fold a third of the egg whites into the cheese mixture, then fold in the remaining egg whites, being careful not to deflate them.

Pour the soufflé mixture into the prepared dish and bake immediately for 40 minutes, avoiding opening the oven door for the first 30 minutes.

Check the soufflé through the oven window and serve immediately after baking.

Cooking Techniques

Equipment Needed

Allergens