Smoked Cheddar Soufflé Recipe
By
Kate Ramos
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Crusty on the outside, soft and airy in the middle, this slightly smoky soufflé works as a side dish at brunch or a main course for dinner.
INGREDIENTS
- 1 tablespoon dry breadcrumbs
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon freshly ground nutmeg
- 3 large eggs yolks, at room temperature
- 1 1/4 cups smoked cheddar cheese, grated and packed (about 4 ounces)
- 4 large egg whites, at room temperature
- 2 tablespoons minced chives
INSTRUCTIONS
- Heat the oven to 375°F and arrange a rack in the bottom third. Generously coat a 6-cup soufflé dish with butter and sprinkle it lightly with breadcrumbs to coat evenly; set aside.
- Melt butter in a small saucepan over low heat. When it foams, add flour and stir occasionally until flour has cooked slightly, about 4 minutes. Gradually whisk in milk and bring to a boil, stirring frequently. Remove from heat and whisk in salt, pepper, and nutmeg.
- Whisk egg yolks in a large bowl until smooth. Whisk about 1/3 cup of the milk mixture into yolks until smooth. Add remaining milk mixture, whisking until blended. Stir in cheese and set aside. Place a baking sheet in the oven to heat while finishing the soufflé, at least 5 minutes.
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 5 minutes. Increase the speed to high and beat until peaks are stiff and smooth but not dry, about 2 minutes more.
- Gently fold 1/3 of the egg whites into the cheese mixture until blended and no white streaks are visible. Add remaining whites and chives and gently fold until thoroughly combined. Pour into the prepared soufflé dish.
- Place soufflé on the heated baking sheet. Bake until it is well risen, the top is browned, the edges appear dry, and the center is set (it doesn’t move if lightly touched), about 35 to 40 minutes. Serve immediately.
Beverage pairing: Charles Heidsieck Brut Réserve, France. Since the only thing that goes well with airy is more airy, the natural pairing for this dish is Champagne, preferably one that is a little smoky and cheesy as only Champagne can be. Charles Heidsieck makes a wine in this style due to its aging methods. You’ll find that the mature notes of pastry, flint, and lemon go wonderfully with this light, pungent soufflé.
This was the recipe for my very first souffle...did it exactly like it said. OH MY GOSH, was FANTASTIC. Came out exactly like the recipe looked and was superb. I was afraid all these years of making a souffle for fear I would do something so wrong it would be a nitemare that I couldn't serve. This was super easy and delicious. THANKS!
This was FABULOUS! I made it with Velveeta, skipped the nutmeg (yuck!) and garnished with a crushed handful of bbq potato chips for added zing! I also used "I Can't Believe it's Not Butter", who needs those extra calories?!
I made it in small portions. I cut the recipe in 1/2 and made 3 small ramikens, the smoky cheddar was great and the nutmeg also good.
Excellent dish!
Quick question - Will toasting the nutmeg a tad bring out the flavor or is it better to use as-is? Thanks in advance.
I was once a nutmeg skeptic, but it's become something of a secret ingredient (which I now broadcast on the internets) in creamy dishes for me. I'd brown it slightly with the butter rather than adding it after the flour.
Yes, you could portion this into smaller ramekins. The cooking time will definitely change. I hope you have a lighted oven because you'll need to watch them. I would estimate that you should bake them for a third less time than the large dish.
Fresh nutmeg is a must in a cheese souffle or a complex macaroni and cheese. Use the nutmeg.
I made this with cheddar cheese - It was awesome!
Could I make individual servings in rammekins? If so, would the cooking time change at all? I'm intrigued by this dish!
Smoked gouda is awesome here, too (my go-to mac & cheese features cheddar and gruyere and sometimes gouda, at least one of which is smoked... and if none is, I add a drop or two of liquid smoke to add that boost).
IMPORTANT NOTE: Even if you don't use the WHOLE 1/4 tsp of nutmeg, just the SLIGHTEST little pinch of it amps up the flavor of ANY cream sauce base-- it acts as an accelerant/catalyst, not a flavor in and of itself. You don't taste actual nutmeg flavor in the result, but its presence makes the difference between good and GREAT.
(You really should try just a few little shavings from a whole nutmeg; you'll be a convert, I promise.)
My first thought was smoked Gouda and no way on the nutmeg.
Wow that looks and sounds amazing!
has anyone tried this yet? i'm not sure i like the combination of nutmeg & smoky cheese so i'd leave out the nutmeg...but i'm thinking it would be fabulous with smoked gouda instead of cheddar, and maybe a pinch of pimenton de la vera.