CATEGORIES
Main dish

Edam Cheese Souffle

Prep:
30 m
Cook:
45 m
Ready in:
1 h 15 m
This fluffy souffle will be a real treat for your guests!
Save
Print it Pin
Share
INGREDIENTS
Servings: 8
Milk
1 ¼ cup
Butter
 ¼ cup
Flour
5 tsp.
Egg yolks
 6
Salt
1 pinch
Pepper
1 pinch
Cayenne pepper
1 pinch
Edam cheese
3 oz.
Butter
2 oz.
Cream cheese
3 oz.
Egg whites
8, whipped
Salt
1 pinch
Parsley
8 sprigs (optional)
DIRECTIONS

Bechamel:

 

Bring the milk to a boil. Melt butter in a pan, add flour and heat over medium heat until the mixture starts to bubble. Gradually pour the heated milk into the mixture whisking constantly. Cook until smooth and thick. Bring to a boil and continue cooking for about 5 minutes constantly whisking. Place the mixture into a bowl and stir in yolks, salt, pepper and cayenne pepper.

 

Souffle:

 

1. While preheating oven to 350°F/180°C, grease soufflé ramekins with softened butter. Sprinkle the ramekin with finely grated cheese. Prepare water bath for soufflé and heat in oven.

2. Melt the cream cheese, butter and Edam cheese in a bowl. Combine with Bechamel. Add the whipped egg whites to the mixture and fold with a spatula.

3. Fill the ramekins with the cheese mixture. Clean the edges. Put the ramekins in the water bath and bake for 15 minutes until it rises 1 inch above the ramekin. Take the ramekins out of the oven and let soufflé cool. Decorate with parsley before serving.

Review
You might also like