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Ruhlman’s Cheese Soufflé




Source of Recipe


"Ruhlman's Twenty" by Michael Ruhlman


Recipe Introduction


If I hadn’t made anything else from this book, it would be worth it just to have this recipe. Of course, everything I’ve made from the book has been a keeper, but still. These cheese soufflés are delicious and EASY, but that’s not even the best part. These are actually able to be frozen and BAKED STRAIGHT FROM THE FREEZER. That means that you can have an incredibly elegant weeknight dinner, or a dinner on a night you need pampering. Believe me, every guest that you serve these to will be impressed and madly jealous of your kitchen skills. But, as I said, they are so easy. Now, I’ve never before made a soufflé, but they have a reputation. They are intimidating. Do NOT be intimidated by this recipe. Michael suggests that you can vary the cheese – feel free to use Gruyère. I’ve only ever done Cheddar. Make sure to use a really good cheese, though – it is the main flavor component. And don’t forget that, as easy as this recipe is, soufflés do NOT wait. Have every part of your meal ready and on the table when you take these out of the oven and serve immediately!


List of Ingredients




Butter for greasing the ramekins, plus 2 T.
Finely grated Parmigiano-Reggiano for dusting ramekins
1 shallot, minced (about 2 T.)
Kosher salt
2 T. AP flour
1 c. milk
Cayenne pepper
6 large eggs, separated
1 t. lemon juice
4 oz. Cheddar cheese, grated


Recipe



Preheat the oven to 350 degrees.

Butter eight 1/2 cup ramekins (or four 1-cups) and dust with the Parmigiano-Reggiano. Place on a baking sheet.

Make the béchamel. Melt 2 tablespoons butter over medium-high heat in a small saucepan. Add the shallot and sweat, for about 1 minute. Add a pinch of salt. Add the flour and stir until incorporated and the flour cooks a bit. Whisk in the milk and bring to a simmer. Keep whisking until it thickens. Add another pinch of salt and a pinch of cayenne. Remove from the heat and let sit for a few minutes.

In a large bowl, with an electric mixer, beat the egg whites until frothy. Add the lemon juice and a three-finger pinch of salt. Beat to stiff, glossy peak stage.

Beat the yolks into the cooled béchamel. Stir in 1/4 of the cheese, followed by 1/4 of the beaten whites. Gently fold the béchamel into the remaining whites, sprinkling the remaining cheese over the mixture at the same time. When completely combined (but not over mixed), spoon mixture into the ramekins, filling about 2/3 full.

Put the baking sheet in the oven and bake until the soufflés are puffed and set and lightly browned, about 25 minutes (slightly longer for 1 cup ramekins). SERVE IMMEDIATELY!

TO FREEZE: When the ramekins have been filled, cover with plastic wrap and freeze for up to 2 weeks. When you are ready to cook them, place them - still frozen – into a preheated oven on a baking sheet. They will need to bake for 35 – 45 minutes.

Serves 8 as an appetizer or 4 as a main course.