Cheese soufflé is one of my very favorite comfort foods, warm, fluffy, creamy and cheesy. But, I’ve always been a little intimidated by the prospect of making a soufflé. It’s French I thought, and probably complicated, and I’m afraid it will turn out like scorched scrambled eggs. So I was surprised to find out that the secret to French cooking is that it’s really pretty simple. So I researched cheese soufflé and this is the easiest, fastest, yummiest version I could come up with. I’ve never had it fail, but having said that DON’T OPEN THE OVEN!
Easy Cheesy Soufflé
- 4 eggs (room temperature), separated
- 2 ounces (half a stick) butter
- 1/4 cup all purpose flour
- 1 1/4 cup milk (any kind)
- 2 cups shredded cheese (any kind – for this recipe I used 1 cup grated cheddar, 3/4 cup grated pepper jack and about 1/4 cup brie)
- 2 tsp Dijon mustard
Preheat oven to 400 degrees. Place a baking sheet in the oven to preheat.
Generously butter 4 ramekins and coat with bread crumbs. Set aside.
Separate the eggs and set the yolks aside. In a room temperature bowl beat the egg whites until a meringue forms with soft peaks. Set aside.
Melt the butter in a sauce pan, stir in flour and mix to form a roux. Cook about 2 minutes. Add half the milk and whisk until smooth. Add the remainder of the milk and again whisk until smooth.