Soufflé Suissesse with Spicy Cheddar

Soufflé Suissesse is a delicious french dish- that also sounds incredibly complicated and fancy.  In layman’s terms, it is a souffle made with eggs and cheese.  This dish has become internationally famous by Michel Roux Jr. and is regarded as of one the world’s best recipes!  This is an awesome recipe to throw together for a brunch, perhaps served with some bacon or a lightly dressed green salad on the side.  The taste is rich, creamy, silky, light, fluffy, and cheesy – basically everything you could want in a French inspired breakfast!  I used ramekins to separate this into 4 individual servings, but this recipe can also be used to make of one large souffle – which is guaranteed to impress your guests! I used a spicy cheddar cheese in my Soufflé Suissesse but traditionally, Gruyère or Emmental Swiss cheese is used.  Bon Appetit!
 
 
Ingredients(makes 6 servings)
1/2 cup butter
1/2 cup all purpose flour
2 cups milk
5 egg yolks
Salt and freshly ground white pepper
6 egg whites
2 1/2 cup whipping cream
13 oz. spicy cheddar cheese, grated
6 ramekins, greased
 
To begin, preheat oven to 400˚F and prep your ingredients.  Separate the eggs, grate the cheese, and grease the ramekins.  
 
 
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring continuously, for about a minute.
 
 

Whisk in the milk and bring to a boil, constantly stirring so the mixture does not burn or create lumps.  It will become very thick.

Whisk in the yolks and remove from the heat. Season with salt and pepper. Tip: place a piece of wax paper on the top of the liquid to deter a skin from forming.

 

Whisk the egg whites with a pinch of salt until they form soft peaks.

Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites.

 

 

Spoon the mixture into the greased ramekins and bake for 8 minutes, or until the souffle has risen and is lightly browned on the top.

 

Meanwhile, pour the cream into an oven safe saucepan and heat over medium-low heat.  Season the cream with salt and pepper, and add 1/2 of the cheese. Heat until the cheese has melted and the cream has thickened.

 

Turn the soufflés out into the cream, sprinkle the grated cheese over them, then return them to the oven for 3 minutes.

Serve Hot and Enjoy!

-Chef Hallie

Soufflé Suissesse
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Ingredients
  1. 1/2 cup butter
  2. 1/2 cup all purpose flour
  3. 2 cups milk
  4. 5 egg yolks
  5. Salt and freshly ground white pepper
  6. 6 egg whites
  7. 2 1/2 cup whipping cream
  8. 13 oz. spicy cheddar cheese, grated
Instructions
  1. To begin, preheat oven to 400˚F. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, stirring continuously, for about a minute.
  2. Whisk in the milk and bring to a boil for 3 minutes, constantly stirring so the mixture does not burn or create lumps.
  3. Whisk in the yolks and remove from the heat. Season with salt and pepper. Tip: place a piece of wax paper on the top of the liquid to deter a skin from forming.
  4. Whisk the egg whites with a pinch of salt until they form firm, but not stiff, peaks.
  5. Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites.
  6. Grease the ramekins with butter and bake for 3 minutes.
  7. Meanwhile, season the cream with a little salt. Warm it in a saucepan over medium low heat and pour into a gratin dish.
  8. Turn the soufflés out into the cream, sprinkle the grated cheese over them, then return them to the oven for 5 minutes.
  9. Serve Hot and Enjoy!
Adapted from Michel Roux, Jr.
Adapted from Michel Roux, Jr.
Half Baked Cooks http://halfbakedcooks.com/

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