May 18 National Cheese Souffle day

I’d never made Souffle before, from the tv I always assumed they were hard to make. Mine bombed. I’m going to blame my hand mixer, it died part way through and my egg whites probably never got stiff enough.

The word soufflé is the past participle of the French verb souffler which means “to blow up” or, “puff up”, the description of what happens to the combination of custard and egg whites.

Looking up cheese, it seems possible that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of a ruminant, resulting in the milk being turned to curd and whey by the rennet remaining in the stomach. Is that TMI?

My basic research on the various recipes I’ve been preparing following the National Day Calendar is always fascinating and also continually reminds me I’m happy to be born after the invention of electric and running water.

Even tho mine bombed, I’ve included a recipe from Alton Brown. I watch him on TV all the time and trust him.Let me see your souffles. 

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer.

Preheat oven to 375 degrees F.

In a small saucepan, melt the butter. Allow all of the water to cook out.

In bowl combine the flour, garlic powder, mustard and kosher salt.

Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat egg yolks to a creamy consistency. Temper the yolks into the milk mixture. That means adding a bit of the milky mixture into the eggs, warming them up so they do not curdle, constantly whisking as you add that mix slowly back into the egg yolks.

Remove from the heat and add the cheese. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the egg base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into your dish. Fill to 1/2-inch from the top.

Bake in the oven for 35 minutes placing a pan underneath. Be very quite and no opening the door before 35 minutes.

Nutrition Facts according to calorie count
Serving Size 1 Serving
  • Calories334
  • Calories from Fat 196
  • Total Fat21.8g
  • Saturated Fat 12.9g
  • Cholesterol212mg
  • Sodium535mg
  • Potassium186mg
  • Carbohydrates10.5g
  • Dietary Fiber 0.3g
  • Sugars 3.8g
  • Protein22.0g
  • Vitamin A 17% ·
  • Vitamin C 0%
  • Calcium 43% ·
  • Iron 6%

High in calcium


High in saturated fat

Very high in cholesterol


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