Easy and Airy Cheese Soufflé for Two for #BrunchWeek
Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes. We have a huge variety including French toast, danish, waffles, pancakes, hash, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! We hope you enjoy all our Brunch recipes!
You guys!! I made a cheese souffle! I think I'm changing the premise of this blog to "if I can do it, anyone can!" I have so much fun trying out new things. Of course not everything comes out right, but I usually learn as I go and know more for the next attempt.
My sister and I had been watching a lot of old Master Chef shows and one of the challenges you will see on the show is a classic souffle. I have never made a souffle! I have had a chocolate one, once. It was dreamy. My sister has never had souffle. I decided it was time to fix both of the issues at once; I searched through recipes to find one that was already scaled for 2 people. I have ramekins in a few different sizes. The original recipe said use 2 1-cup ramekins, and mine measured around 1.25 cups and were still a touch too small. I had a little overflow on one of them! I would use my slightly larger ones next time. I'd say at least 1.5 cup capacity for this one. I'm sure it has to do with the size of the eggs and the volume on the egg whites! They should be filled just below the top edge, not flush to the top.
These are just gorgeous and so delicious. That texture is perfectly soft, delicate, custardy, airy. It's just a lovely dish. Infused with a wonderful cheese flavor. It was simple and everything I hoped it would be. Now I can't wait to tackle more flavor profiles! Chocolate and vanilla are high on my "next" list.
Come see all of our final 2020 #BrunchWeek recipes - and be sure to look back through posts and links over the past week for SO many amazing ideas and recipes!
- Einspänner (Viennese Coffee with Whipped Cream) by Tara's Multicultural Table
- Strawberry Rhubarb Mimosas by Kate's Recipe Box
Bread, Grains, and Cereal Recipes
- Biscuit Ebelskiver by A Kitchen Hoor's Adventures
- Bourbon Pecan French Toast Casserole by Love & Confections
- Chocolate Chip Mini Muffins by Family Around the Table
- Homemade Cream Cheese Danish by Big Bears Wife
- Soft Summer Herb Bread Knots by Karen's Kitchen Stories
- Easy and Airy Cheese Soufflé for Two by Making Miracles
- Sausage Egg and Cheese Breakfast Roll-Ups by Cheese Curd In Paradise
Fruit and Veggie Recipes
Meat, Poultry, and Fish Recipes
- Turkey and Cheese Rollups by The Mandatory Mooch
- Vegan Bacon, Egg, and Cheese Breakfast Burrito by Happily Curated Chaos
- Chocolate Raspberry Crumb Bars by Sweet Beginnings
- Cookies and Cream Macarons by April Golightly
- German Plum Cake (Pflaumenkuchen) by Caroline's Cooking
- Keto Cheesecake Fluff by Keto Basic AF
- Strawberry Swirl Cheesecake by Amy's Cooking Adventures
Easy and Airy Cheese Soufflé for Two
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons flour
1/2 cup milk (whole; I used 1/4 cup heavy whipping cream, and 1/4 cup 2% milk)
2 eggs (separated)
1/4 to 1/3 cup any type of cheese (grated; I used sharp cheddar)
2 tablespoons Parmesan cheese (finely grated)
1/2 teaspoon mustard (ground)
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cream of tartar
- Make sure all of your ingredients are lined up and ready to go before you start!
- Butter 2 1.5 cup ramekins (I used ones that were about 1.25 cup capacity and had a little overflow). Divide the grated parmesan between the two cups and rotate it around to coat the sides and base. Tap out the excess.
- In a small saucepan over medium-low heat melt the butter, whisk the flour into the butter and allow to cook for about 2-3 minutes.
- Meanwhile, microwave the 1/2 cup of milk for 30 seconds.
- Gently blend the milk into the flour / butter roux whisking until smooth and well combined (you may need to remove from heat if it thickens too quickly - if it turns to paste, add a touch more milk until you have a thickened sauce).
- Add in the grated cheese and stir until cheese has melted, remove from heat and set aside.
- In a small bowl whisk together the egg yolks with the ground mustard, salt, and pepper until combined.
- Add a little of the cheese sauce into the egg yolk mixture whisking vigorously to prevent scrambling eggs, add a little more whisking again, and then add the egg yolk mixture back into the saucepan with the cheese sauce and blend well, whisking thoroughly.
- Set aside and allow mixture to come to room temperature.
- Preheat the oven to 425 degrees.
- Place the egg whites in the bowl of a stand mixer with the cream of tartar and blend to medium peaks.
- Blend 1/3 of the egg white mixture into the cheese sauce / egg yolk mixture, gently folding. Then add in the cheese sauce mixture back into the rest of the egg whites, folding gently until evenly combined.
- Place ramekins on a baking sheet. Divide the batter between the two prepared souffle ramekins; fill just below the top, not all the way to the top. Run your finger around the rim to clean the top edge.
- Place baking sheet in the oven, and reduce oven temp to 375 degrees.
- Check at 20 minutes (do not open oven prior to the initial 20 minutes). Bake up to 30 minutes, as needed for souffle to be set, well risen, and golden brown on top.
- Serve immediately.
Recipe from The Spruce Eats
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