Easy Cheese Soufflé!
I am always looking for delicious recipes to try that are low in carbs and sugar, big on flavor and not a pain in the butt to make, so when I got it into my pretty little head to try a soufflé, I was already bracing myself to go above my usual effort.
Searching Pinterest, I found many soufflé recipes, but all of them were either not carb free, I didn’t have the ingredients, or way too hard. So, I decided to mash a few recipes together and hope for the best. I fully expected a disaster. When it actually came out amazing, I knew I had to share it with the world! I give you: The Easiest Soufflé Ever*!
*according to me
Now, we all know from Audrey Hepburn’s Sabrina, that if you are sad, so too will be your soufflé, so make sure there is some pep in your step and light in your life*
*good food, exercise and a healthy amount of wine is a winning formula!
Baring that, there are some vital tips that can help your soufflé stay afloat:
1. Make sure your oven is full preheated before cooking. I give it 20 minutes before I even begin prepping my soufflé.
2. Once that bad boy is in the oven, DO NOT open the oven door for 20 minutes.
3.Make sure everything is SUPER clean before using.
4. Above all, be gentle. Most of your soufflé will depend on the air pockets from the eggs whites. Don’t pop them!
2Tbsp of butter (plus some to coat the ramekin) - I use KerryGold
1/4 c. parmesan (plus some to dust the ramekin)
4 thin slices of Swiss cheese
1 Tbsp of a soft cows’ milk cheese (you can also use goat cheese or cream cheese)
2 eggs separated
1/2 c. heavy cream
Salt and pepper to taste
Any herbs you love - I used chives.
- Preheat your oven to 375 degrees Fahrenheit for at least 20 minutes.
- Coat ramekin in butter and dust with parmesan cheese (my ramekin is about 5inches in diameter.)
- Melt the butter in a small sauce pan.
- Add cream and whisk together. Let the mixture come to a boil for about a minute (watch, it can overflow quickly). Then, remove from heat.
- Add your cheese a small amount at a time, whisking until it is fully melted. In addition to Swiss and Parmesan, I used this awesome soft cows' cheese from Betty Acres Farms. Check them out!
- Once the cheese is melted, add in the egg yolks one at a time, whisking in between each. Add in your pepper and herbs. Set aside.
- In a SUPER clean bowl, blend egg whites and 1/8tsp salt until soft peaks form. Make sure no liquid is hiding beneath the foam.
- Take a scoop of the egg whites and mix it into the yolk/cheese mixture.
- Add 1/2 the yolk mixture back into the egg whites and fold GENTLY to combine before adding the rest and GENTLY folding again. Do not over mix
- Bake for at least 20 minutes and DO NOT, I repeat, DO NOT open that oven door until 20 minutes have passed. Just walk away!
- Serve warm and enjoy!
Remember: Food (even something as finicky as soufflé) is not an exact science and taste is KING. Add the amount and variety of cheese and spices/herbs that appeal best to you. I basically used what I had in the house - so that works too.
Please let me know how you like the recipe and drop me a comment (or picture!) telling me about your results!