Cheese soufflé. Maman's Cheese Soufflé From Jacques Pépin. Jacques Pepin's maman's cheese soufflé is simple and comforting enough for a weeknight meal, yet impressive enough for a dinner party or holiday feast. Whether a simple cheese soufflé or something fancier involving lobster or asparagus, soufflés are the pinnacle of egg dishes.
It's very reliable; I've made it several times now, and oh.
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You can cook Cheese soufflé using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Cheese soufflé
- Prepare 2 tablespoons of butter.
- It's 1 of heaping tablespoon flour.
- You need 1 cup of milk.
- Prepare 1/2 teaspoon of salt.
- It's of Paprika.
- It's 3 of eggs yolks and whites beaten separately.
- It's 1 cup of grated cheese.
- You need of Pepper.
A soufflé is a baked egg-based dish which originated in early eighteenth-century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. Add the grated Parmesan and roll around the mold to cover the sides. How to make a savory cheese soufflé, egg based baked dish in a simple way.
Cheese soufflé step by step
- Melt butter slowly stir in sifted flour but do not brown add milk slowly stirring constantly to make mixture smooth..
- Add salt paprika.
- Remove from fire add well beaten yolks and whites of eggs also cheese.
- Pour into buttered dish bake in 350 degree oven about 40 minutes.
- Serve immediately.
- One cup cooked ham or tuna fish may be added.
French Souffle Recipe with Tips, Cheats and twists to make it rise to infinite. No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. I swoon at a well-made cheese soufflé, a dish that nobody seems to make anymore. When I was learning to cook, that soufflé seemed like the ultimate challenge, and never was I more proud than.
