Whether you’re looking for something salty or sweet, there are many souffle recipes to satisfy your cravings. Try one of my favorites, the swiss cheese souffle recipe, at your next luncheon, dinner party or holiday event!
6 tablespoons (3/4 stick) unsalted butter
6 tablespoons flour
1 1/2 cups milk, heated
6 large eggs, separated
1 teaspoon salt
1/2 teaspoon paprika
Dash of ground cayenne pepper
8 ounces Goat’s Milk Caciotta, shredded (1 1/2 cups)
Pico de Gallo, as an accompaniment (optional)
Melt the butter in a heavy saucepan. Stir in the flour when the foam subsides and cook over low heat, stirring constantly, for several minutes. Add the heated milk slowly and cook over medium heat, stirring constantly, for 3 to 4 minutes. Remove from the heat. Beat the egg yolks in a small bowl and add them to the sauce, little by little, beating well after each addition. Add the salt, paprika, and cayenne. Return to the heat and cook over low heat, stirring constantly, for 1 minute. Remove from heat and stir in the cheese. Beat the egg whites with a pinch of salt in a clean bowl using a whisk or electric beaters until soft peaks form. Stir a few tablespoons of the egg whites into the sauce. Gently fold in the remaining egg whites with a rubber spatula.
Preheat the oven to 400º F. Butter a 2-quart soufflé dish. Cut a piece of wax paper or aluminum foil long enough to wrap around the soufflé dish, fold it in half, and wrap it around the outside of the dish to form a collar. Secure with kitchen string and a toothpick. This will contain the soufflé when it rises up over the sides while baking.
Pour the egg mixture into the souffle dish. Place in the oven and bake for 35 to 40 minutes, or until puffed and golden brown on top.
Serve the soufflé immediately, alone or with pico de gallo.
Serves 4 to 6
Pico de Gallo
Chop a combination of tomatoes, onions, and jalapeños. Add minced fresh cilantro and season with salt, pepper, and freshly squeezed lime juice. Stir together and serve cold or at room temperature.
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