Brie and Cheddar Souffle
Delight your taste buds with this luxurious Brie and Cheddar Soufflé, a show-stopping dish that's both elegant and indulgent. This recipe combines the creamy richness of Brie and the sharp tang of Cheddar to create a perfectly airy, golden soufflé that’s as impressive to serve as it is delicious. Featuring a smooth béchamel base and light, fluffy egg whites, this classic French-inspired dish is elevated with a touch of nutmeg for added warmth. Ideal as a stunning appetizer or a sophisticated brunch centerpiece, this soufflé is baked to perfection in a Parmesan-dusted dish, ensuring every bite is bursting with cheesy, savory flavor. Perfect for entertaining or treating yourself to something special, this recipe promises a melt-in-your-mouth texture and beautiful presentation that's guaranteed to impress. Serve it immediately for the ultimate culinary experience!
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Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
- 3 ounces sharp Cheddar cheese, shredded
- 3 ounces Brie cheese, rind removed and cubed
- 4 large eggs, separated
- 0.25 teaspoon cream of tartar
- 1 tablespoon unsalted butter (for greasing soufflé dish)
- 2 tablespoons grated Parmesan cheese (for dusting soufflé dish)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Generously grease a 4-cup soufflé dish with 1 tablespoon of unsalted butter, then dust the inside with 2 tablespoons of grated Parmesan cheese. Tap out any excess cheese and set the dish aside.
Step 3
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add 3 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes until the mixture forms a paste (roux) and loses its raw flour smell but does not brown.
Step 4
Gradually pour in 1 cup of whole milk while whisking, and continue to cook for 2-3 minutes until the mixture thickens into a smooth béchamel sauce.
Step 5
Remove the pan from the heat and stir in 0.5 teaspoon of salt, 0.25 teaspoon of ground black pepper, and 0.125 teaspoon of ground nutmeg.
Step 6
Add the shredded Cheddar cheese and cubed Brie to the béchamel sauce. Stir until the cheeses are completely melted and the mixture is smooth. Set aside to cool slightly.
Step 7
Separate the 4 large eggs, placing the yolks in a small bowl and the whites in a clean, dry mixing bowl.
Step 8
Once the cheese mixture has cooled slightly, whisk in the egg yolks one at a time until fully incorporated.
Step 9
In the mixing bowl with the egg whites, add 0.25 teaspoon of cream of tartar. Beat the egg whites using a hand or stand mixer on medium-high speed until stiff peaks form.
Step 10
Using a rubber spatula, gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, add the remaining egg whites in two additions, folding gently but thoroughly to avoid deflating the mixture.
Step 11
Pour the soufflé mixture into the prepared dish, filling it about three-quarters full.
Step 12
Place the dish on a baking sheet and transfer it to the oven. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door while baking to prevent the soufflé from collapsing.
Step 13
Serve immediately for the best texture and presentation.
Nutrition Facts
| Serving size | 684.9 grams (684.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1516 |
| Total Fat 128.90g | 165% |
| Saturated Fat 74.60g | 373% |
| Polyunsaturated Fat 0.30g | |
| Cholesterol 1080mg | 360% |
| Sodium 2804mg | 122% |
| Total Carbohydrate 17.60g | 6% |
| Dietary Fiber 0.20g | 1% |
| Total Sugars 12.90g | |
| Protein 76.60g | 153% |
| Vitamin D 317IU | 1585% |
| Calcium 1303mg | 100% |
| Iron 5mg | 28% |
| Potassium 1009mg | 21% |
Source of Calories