Rémi has the credit to this beautifully puffed up Cheese Soufflé. I've seen soufflé many times but not really tried it. So, no basis for comparison whether it tastes as good as real, but according to him, it is just as his mom did it. Pretty good. And the big ramekin was just bought yesterday specifically to satisfy his soufflé craving.
Recipe comes from the ever trusty Camille's classic French cookbook.
What I learned is that every soufflé is made from 2 basic components:
1. a French Creme patissiere base/flavored cream sauce or purée
2. Egg whites beaten to a soft peak meringue.
And other than cheese, soufflés can have chocolate, banana, lemon, jam and berries in its base.
Cheese Soufflé (Soufflé au Fromage)
Serves 2
20g butter
20g flour
200ml milk
2 eggs
70g gruyère cheese, cut into small pieces
ground nutmeg
salt, pepper
Preheat oven at 220C.
Melt butter on low fire. Add the flour and stir until evenly mixed.
Remove from fire, and add milk, a little at a time. Stir until the mixture thickens and becomes creamy.
Add the cut cheese and egg yolks. Separately, beat the egg whites until hard, and gently add the egg white into the first mixture.
Pour into soufflé mould, or big ramekin and bake at 220C for 20-25 minutes. Do not open the oven door during the cooking process, and serve immediately. Soufflé doesn't wait and will collapse very quickly. Luckily, we managed to grab a few snapshots.
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