I’ve always been intimidated about making a souffle– until now. This makes a light and satisfying lunch or supper– and makes you feel like you’re in a French bistro.
I’ve never made a souffle’ before. Come to think of it, I’ve never eaten a savory souffle’. Oh sure, I’ve indulged in a rich chocolate souffle’. I used to indulge in a Grand Marnier Souffle at a local restaurant that, sadly, closed after many years. But, Blue Cheese? I had to think about that, since I like blue cheese, but I’m not crazy about it.
I spotted this cheese at Trader Joe’s and I thought this would make a nice combination, and would tone down the blue cheese a bit.
I made sure that I had my mise en place (which I usually call “mess in place”). It’s crucial, I think, when I’m trying out a new recipe that might pose a challenge. The last thing I need is to find out that something is missing!
Preheat the oven to 400 degrees F.
Butter the inside of an 8-cup souffle dish (7 ½ inches in diameter and 3 ¼ inches deep) and sprinkle evenly with Parmesan.
NOTE: I used 4 small ramekins and make “collars” with parchment paper so the souffle could rise higher. I had also read, somewhere, that coating the souffle dish with cornmeal helps the souffle to rise better. So I followed Ina’s instructions to use Parmesan on two ramekins and I used cornmeal on the other two– as an experiment.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.
- Off the heat, whisk in the hot milk (I heated it in the microwave for about 90 seconds), ½ teaspoon salt, ¼ teaspoon black pepper, the cayenne, and nutmeg.
- Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
NOTE: It took more like 3-4 minutes to become thick, for me.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the ¼ cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment.
- Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
Whisk ¼ of the egg whites into the cheese sauce to lighten and then fold in the rest.
Pour into the souffle dish, then smooth the top.
NOTE: I think I should have added the collar at the end (I could have used kitchen twine, but I taped it) I had no way of smoothing out the top!
Draw a large circle on top with the spatula to help the souffle rise evenly (used a long knife to do this), and place in the middle of the oven.
NOTE: I set the ramekins on a baking tray.
Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown.
NOTE: My baked for about 22 minutes, since they were in smaller ramekins.
Yes! It worked! Yeah, they’re not quite so smooth on top– okay, they’re not smooth at all! But, they sure puffed up and smelled fantastic.
I think that the corn meal vs. the parmesan cheese didn’t make any dramatic difference in how the souffle’ rose. I will say, though, that the dishes were super easy to clean.
I made a simple vinaigrette of walnut oil, white balsamic a little grainy mustard, garnished with toasted walnuts. Simple and delicious.
T
Souffle’s deflate quickly, so photographing meant I had to work fast! You need to serve these immediately. Fortunately, the salad was ready to go so that I could get this meal on the dinner table, quickly.
The souffle’ was, indeed, airy and very light. Craig and I both liked the cheese flavor, but it wasn’t overpowering.
TASTING NOTES: Aesthetically, I wish I had “leveled” off the souffle, before baking it. Next time! Craig and two and I hate one and a half. It was satisfying, but not a heavy meal at all. I’m so glad that I can cross “learn to make a souffle” off my list of things to learn. Would I make this again? Maybe. It’s good, but I much prefer a dessert souffle’. It certainly kicked up my culinary self-taught lessons up a notch. I don’t know what I was so afraid of!
Homemade Blue Cheese Souffle’
Equipment
- 4 Ramekins
Ingredients
- 3 tablespoons unsalted butter plus extra for greasing the dish
- 1/4 cup finely grated Parmesan plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Pinch nutmeg
- 4 extra-large egg yolks at room temperature
- 3 ounces good Roquefort cheese chopped
- 5 extra-large egg whites at room temperature
- 1/8 teaspoon cream of tartar
Instructions
- Preheat the oven to 400°F.
- Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
- NOTE: I used 4 small ramekins and make "collars" with parchment paper so the souffle could rise higher.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.
- Off the heat, whisk in the hot milk (I heated it in the microwave for about 90 seconds), 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg.
- Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment.
- Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
- Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
- Pour into the souffle dish, then smooth the top.
- Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven.
- Turn the temperature down to 375°F. Bake for 30 to 35 minutes (don’t peek!) until puffed and brown. Serve immediately.
Notes
Congrats on your souffles. They look like they turned out great!!
I have the same bullet on my list that I need to cross off! I recently discovered that you can buy "only egg whites" that come in a container, in the egg aisle of my grocery store (yes, I know, I live under a rock 'coz everyone probably knew that!). I think I'll use that, instead of separating perfectly good eggs & wondering what to do with the yolks. LOVE blue cheese, but u're right that it can be overpowering – these turned out beautiful, so congrats!!!
Your souffles came out PERFECT!!!
Gorgeous!
I like the manchego idea on the salad.
Beautiful meal, as usual!
what, no apron?
Fantastic results! I haven't made a souffle in a long time, and I haven't ever attempted a blue cheese souffle. That is my absolute favorite cheese, so I think you've now tempted me into a new souffle project!
Debby, they look great! I loved your post. It was fun to see your photos and mine as we marched through the recipe! It was tasty. I will have to try the salad.
What a lovely post. Your really did a great job with this challenge.
Your souffles look beautiful. I think I would have liked that cheese – wish we had a Trader Joe's close by. But what is so great about this recipe is that you can use any cheese.
Oh my! Your souffles look fabulous. This is impressive. That cheese alone would be worth it.
I have never made a souffle before. This might just tempt me.
Very nice!
I'd never made souffle, either!
Yours turned out VERY differently than mine, LOL! Yours look great!
Wonderful post! Thanks for the inspiration!
Congratulations on your first souffle! They look perfect.
wow! wonderful job on your first souffle!
Congratulations on your first souffle! I love how gorgeous and browned they are. I'm a blue cheese junkie so this right up my alley but I like the cheeses you subbed too.
My husband is the Souffle maker in our family, I have never tried it. I love Blue Cheese and just may have to give this a whirl, thanks for the step by step photos!
Your souffle's look great!! Love all your photos. I used the collar also-makes a big difference!
Great post ~ never had souffle before and it's always great to learn and try something new!
What a great idea using the little ramekins, because I have those! I should do that next time.
Yum! I've never had a savory souffle but this looks so light and airy.
The salad looks perfect too. I love salads like that. Add a little chiken breast and you've got a meal!
Great job–your souffles look delicious and the salad does too!
Your pictures are definitely magazine quality. Looks good but I just know that blue cheese would be more than a match for me. LOL.
I am really enjoying your blog! Your souffles look great and as I told Nina, I will definitely try the ramekins next time:)
Excellent looking souffles! And what great explanations you always share with us. You must be a teacher.
Looks absolutely delicious! I will need to look for that cheese at Trader Joe's. Sounds perfect. You look like a professional souffle maker to me!
Those look great! I think they look better that way. They are home made, you don't want them to look all perfectly smooth like they were formed out of a machine.
Note to self: get cheese from Trader Joes the next time I want to trek down there.
Look delicious! Your souffles look beautiful, they can be tricky to make well.
This looks like something to impress the mother-in-law actually. Heh. Thanks for sharing, it looks wonderful.
I've never made a souffle. I don't even know if I've ever eaten one. hmm. Yours look great! and that trader joes cheese? how cool is that! Maybe one day I'll give this a try. It looks kinda fun 🙂
Debby, this dish looks beautiful and delicious and you put so much effort into the preparation. I would love to be cooking that for my friends right now 🙂