We all know soufflés are French, and they actually are associated with two 18th-century chefs— Vincent de la Chapelle, from France, who cooked for the wealthy and aristocratic and who mentions it in his 1742 cookbook; and Marie-Antoine Careme, an 18th-century chef who popularized it, perfected it and included it in his cookbook.
Here are some recipes to try.
My Blender Cheese Soufflé
This is my favorite recipe and one I use very often.
- 6 eggs
- ½ cup whipping cream
- ¼ cup grated Parmesan cheese
- ½ t. mustard
- Salt and pepper to taste
- 2 cups yellow cheese pieces
- 1 ½ cups cream cheese
1. Preheat the oven to 375 F. Spray a soufflé baking dish with vegetable spray.
2. Places eggs, whipping cream, Parmesan cheese, mustard, salt and pepper in a blender. Whirl until smooth.
3. Add yellow cheese by pieces then cream cheese. Whirl 5 seconds. Pour into a greased soufflé dish. Bake for 45-50 minutes.
Classic Cheese Soufflé
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1 cup milk
- 1 cup cheddar or Swiss cheese
- 3 separated eggs
- Salt to taste
1. Preheat the oven to 325 F. Grease a high-sided soufflé dish or casserole.
2. Melt butter or margarine in a saucepan. Stir in flour and salt. Add milk and cook over low heat until thick.
3. Blend in cheese, then egg yolks.
4. Beat egg whites in a bowl with a mixer until stiff. Fold into cheese mixture. Pour into a greased casserole. Bake in a greased casserole or soufflé dish for 45-50 minutes.
This is a Food & Wine recipe I found and doubled, when it is just for two of you. It was created by Aki Kamozawa and H. Alexander Talbot, who own a culinary consulting business and blog in Pennsylvania.
- 6 large separated eggs
- Pinch of sea salt
- 3 tablespoons unsalted butter
- 1 cup shredded Gruyère cheese
1. Preheat broiler and position rack in center of oven.
2. In a large bowl, whisk or mix egg whites with an electric mixer until soft peaks form.
3. In a small bowl, whisk egg yolks with salt and ¼ of beaten egg whites. Fold mixture into remaining beaten egg whites until no streaks remain.
4. Melt butter in an 8-inch ovenproof skillet. Scrape omelet mixture into skillet and shake gently to distribute the eggs. Sprinkle the cheese over the mixture and transfer to the oven. Broil the omelet for about 3 minutes, until lightly browned and very puffy. Carefully slide the omelet onto a plate, folding it in half. Serve right away.
Sybil Kaplan is a Jerusalem-based journalist, author, compiler/editor of nine kosher cookbooks and food writer for North American Jewish publications. She leads walks of the Jewish food market Machaneh Yehudah in English.