Soufflé au Fromage

The classic cheese soufflé. Commonly seen at bistros and cafes everywhere, you can serve this French baked egg and cheese dish as the main course or a side for any meal of the day.

Elegant, simple, and delicious, you can certainly impress with a well-baked soufflé. There are several imperative things to know when making a soufflé that I show you to prevent the usual first-time mistakes.

A soufflé or charlotte mold and hand mixer are useful for this recipe, but I’ll show you how to make a soufflé without any special equipment. Ready for brunch? The recipe is below so let’s get started!


Ingredients for 4 servings:

  • 3 tablespoons of unsalted butter
  • 2 tablespoons of flour
  • 1/2 cup of milk
  • 1/2 cup of water
  • 4 eggs separated (see #5 below before separating)
  • 1-1/2 cups of grated Gruyère or Emmental cheese
  • Salt, pepper, and grated nutmeg
  1. Melt 2 tablespoons of the butter in a saucepan over low heat. Add in the flour and stir for several minutes; do not let the mixture brown.
  2. Stir in the milk and water and cook on low for 5 or six minutes, stirring continually so the milk doesn’t burn.
  3. Remove from heat, season with salt, and let cool while preparing the rest of the ingredients.
  4. Preheat the oven to 375°.
  5. Separate eggs by placing 3 egg whites in a clean mixing bowl. Beat with a whisk (or electric blender) until very firm.
  6. In a separate clean bowl, beat the 4 egg yolks. Stir into the béchamel. Add grated cheese and season with salt, pepper, and nutmeg.
  7. Using a rubber spatula, very carefully fold egg whites into the sauce. Over-mixing at this point will remove air in the egg whites and this makes a flat soufflé.
  8. Butter a 6 cup round dish with straight sides and gently pour the mixture until 3/4 full.
  9. Bake for 20 minutes or until the top is browned. This can vary depending on what you are baking in (less for a smaller container, more time for a larger one). Serve right away.

Notes:

You can use any container for baking these, but a few things will help. Make sure the inside surface is smooth and has straight sides, and is taller than wide. Think of a coffee cup shape (which is perfect for this by the way).

Do not over-fill the baking container. If mixed properly, the soufflé will rise quite significantly, and if over-full, it may want to fall over (not good).

You must beat the egg whites vigorously to get stiff peaks and be very gentle when folding into the béchamel. You do not want to lose the micro air-pockets created – this is a common mistake and makes a less spectacular soufflé.

It is normal for the soufflé to deflate somewhat after it comes out of the oven. The difference between this and over-mixing is that it will not rise very much while baking and will be much denser if over-mixed, while the properly baked soufflé will have a very light and airy texture.

If you like this recipe, please let me know in the comments below, and don’t forget to share and subscribe! Enjoy!

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Lemon-Curry Deviled Eggs

This recipe is adapted from “Feeding the Flock” published by Corinth Baptist Church in Monroe, North Carolina in 2001. There are endless varieties of new and old deviled egg recipes, but this one is a little different since it uses curry powder. I am a huge fan of curry powder and related spices, and this goes very well with the eggs to add a slightly different twist on an old classic. I think almost everybody loves deviled eggs, so you know these will be a hit at any party or holiday dinner!


Ingredients for 32 Deviled-Eggs

  • 16 hard-boiled eggs
  • 1/2 c. sour cream
  • 2 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 tsp. ground mustard
  • 1/2 tsp. curry powder
  • 1/2 tsp. Worcestershire sauce
  1. Boil eggs, cool, peel, and cut eggs in half lengthwise. (see notes below for boiling eggs)
  2. Remove the yolks; set whites aside.
  3. In a bowl, mash yolks, add remaining ingredients and mix well.
  4. Spoon into egg whites. Chill until served.
Lemon-Curry Deviled Eggs

Notes

These deviled eggs were as easy to make as any other deviled egg, and the lemon and curry add a bit of interest without going overboard. If you don’t have a particular way you like to boil your eggs, I always use the same method and it works every time:

  1. Place eggs in a deep pan with a lid and cover with 1-2 inches of cold water
  2. Put the pan on high heat until it comes to a rolling boil
  3. Turn heat source completely off but do not remove pan, put lid on and leave for 12 minutes
  4. Immediately pour out as much hot water as you can without dropping the eggs, and run cold water in the pan for 2-3 minutes or until you can handle the eggs without burning your hands
  5. Peel eggs under running water

This method works every time to get a hard-boiled egg that is not overcooked and rubbery. If you like soft-boiled eggs, you can experiment with less time, maybe starting at 8 minutes instead of 12. These deviled eggs were delicious and I will certainly be making them again. Please don’t forget to share this with anybody that loves deviled eggs, and don’t forget to subscribe for more recipes like this. Enjoy!

Deep South Corn Pudding

This recipe is adapted from “Potluck Southern Style” by Linda G. Hatcher, published in 1997. I have heard of corn pudding as it is common in the southern US, but I admit that I have never had it until now. This is an easy recipe and very inexpensive to make. Corn Pudding makes a great side dish to any southern style meal.


Ingredients for 6 servings

  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 15 ounce can creamed corn
  • 1/4 cup chopped bell pepper (optional)
  • 3 tablespoons sugar
  • 3 tablespoons melted butter
  • Dash of black pepper
  • 1 cup milk
  • 1 small jar pimento, (optional)
  1. Beat eggs well with a wire whisk.
  2. Add flour and corn; beat well.
  3. Stir in bell pepper, butter, black pepper, milk, and drained pimento.
  4. Pour into a buttered 2-1/2 quart casserole dish.
  5. Bake at 350 degrees for 1 hour.

Notes

The consistency is similar to a thick custard, and there is a pleasant sweetness from the corn and added sugar. This was very easy to make and you should not have any difficulties with this one. This recipe would make a great side dish for a Sunday dinner or Thanksgiving table. Please let me know if you try this recipe, and don’t forget to share and subscribe! Enjoy!

Sweet Potato Casserole

This recipe is adapted from “A Cook’s Tour of Athens” produced by the Junior Assembly of Athens, GA in 1963 submitted by Mrs. Edwin Fortson. I found this recipe to be a little different than the other sweet potato casserole recipes that I have. The sweet potato is raw and grated, as opposed to cooked and mashed and using Grapenuts cereal as part of the topping, which I found interesting. This recipe will come in handy this time of year since it is a very popular holiday dinner side dish. Enjoy! 


Ingredients for 6 servings

  • 2 cups of grated raw sweet potato
  • 1 cup of sugar
  • 1 cup of milk
  • 1/2 cup of pecan halves
  • 2 eggs, well beaten
  • 1 teaspoon of lemon extract
  • 2 tablespoons of butter
  • 1/2 cup of Grapenuts
  1. Mix together the potato and sugar in a mixing bowl, add milk and beat well.
  2. Add beaten eggs and lemon extract and pour into greased casserole dish.
  3. Pour melted butter evenly over the entire surface and cover with nuts and Grapenuts.
  4. Bake in 350 degree oven for 1 hour

Notes

The biggest difference I noticed in this recipe compared to other ones I’ve made, is the grated sweet potato gave a more firm but very pleasant texture, it wasn’t as soft as most others. My family all agree this was a nice change to the classic sweet potato casserole. Please let me know if you have tried this recipe or one similar to it in the comments below, and don’t forget to subscribe to get new content as soon as it is published!