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MAMAN'S CHEESE SOUFFLÉ Recipe

4.5 stars - based on 1 vote
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This recipe for MAMAN'S CHEESE SOUFFLÉ is from Best of the Best, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 TBS (3/4 stick) unsalted butter, plus more to rub on a 6-cup gratin dish
6 TBS All-Purpose Flour
2 C cold whole milk (do not use low-fat or 2%).
1/2 tsp Freshly Ground Black Pepper
5 extra large eggs
2 1/3 C grated Swiss Cheese (preferably Gruyere--more expensive but it's French!).
3 TBS minced Fresh Chives

Directions:
Directions:
1. Preheat oven to 400 F

2. Butter gratin dish, set aside

3. Melt butter in a saucepan, then add flour, and mix well with wire whisk (not a wooden spoon!).

4. Cook for 10-seconds, add all the milk at once, mix again with wire whisk. Continue whisking until mixture thickens and comes to a strong boil---about 2-mins. Mixture should be smooth and thick.

5. Remove from heat and stir in salt and pepper. Allow to cool, about 10-mins. NOTE; you may wish to place a piece of plastic wrap into saucepan, touching top of mixture to avoid a skin forming.

6. Meanwhile, break the eggs into a bowl, beat well with a fork.

7. Add the eggs, cheese and chives to the cooled sauce and mix well to combine.

8. Pour into the buttered gratin dish placed on a sheet pan and cook, or set aside until ready to cook.

9. Bake for 30 - 40 mins, or until souffle is puffy and well browned on top. Although it may stay inflated for quite awhile, it is best when served immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 mins / Inactive: 10 mins / Cook Time: 1 hour
Personal Notes:
Personal Notes:
This is a wonderfully easy soufflé recipe to make, even for a first-timer. Bound to impress. After mastering this recipe, feel free to add any vegetables to it, just make sure they are very dry; no water clinking to them or your soufflé will not rise.

NOTE: This soufflé is slightly less airy than a standard soufflé as the eggs are not separated with whites being whipped but, it is none the less delicious.

 

 

 

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