Take to the Table Tuesday: Soufflé

by Mindy Lockard on April 25, 2011

Lately our little chickens have been working very hard. So hard, that I’ve had a few extras on hand… or should I say egg-stras?

What to do? Oh, what to do?

And that’s when they started. Dreams of sharp cheddar and gruyere mixed into fluffy goodness. Also known as a cheese soufflé.

The word soufflé can sound, well, stuffy. But don’t snub it–or think it’s snubbed you–until you try it.

This is what you need:

4 tablespoons of butter at room temperature (2 tablespoons for buttering the dish, 2 tablespoons for melting)
4 tablespoons freshly shredded Parm (I actually used about 8 Tablespoons, 4 for cooking and 4 for nibbling)
3 tablespoons flour
2 cloves pressed garlic
2 teaspoons dried mustard
1/2 teaspoon cayenne pepper
1/8 teaspoon sea salt
1 1/3 cups hot milk
4 large egg yokes
3/4 cup grated sharp cheddar
3/4 cup grated gruyere cheese
5 egg whites
1/2 teaspoon cream of tarter

Start by heating the milk on the stove top and combine the dry ingredients together in a separate dish: flour, dry mustard, cayenne, and salt. Grate the cheeses…


and grease the dish with 2ish tablespoons of butter.

If you’re not sure what type of dish, any deep cooking dish will do. It doesn’t have to be fancy… but again, it can be.  Whatever.


Coat the sides of the dish with the remaining Parmesan.

And by remaining, I mean the Parmesan you have yet to eat… in all fairness I shouldn’t transfer my love of nibbling Parmesan onto you.

Pop the cheese coated dish into the freezer.


Crack and separate the eggs.  Seriously, if ever there was a case for backyard chickens, this is it.  Look at that color!  Georgy!

Beat the yolks until a creamy.


Next, in a sauce pan melt the butter and add the garlic. Saute.


Mix the dry ingredients into the melted butter and cook for a couple of minutes.  Whisk in the hot milk. Temper the yolks in the the milk mixture, constantly whisking.

Remove from the heat, and add the cheese. Mix until completely combined.


Now this is where it gets fun.  In a large bowl and with a hand mixer, whip the whites and cream of tarter. Whisk until stiff and glossy.


Fold the cheese mixture into the white fluffiness.  About 1/4 of the cheese mixture at a time.


Remove the dish from the freezer and spoon in the egg and cheese mixture, and top with cheese.  I used Parmesan.  I’m sure that’s of no surprise to you.


Bake at 375 degrees, on the lowest rack, for 35 and 45 minutes.


The Lockard girls asked if we could please have it every night.  They even asked “please, with cherries on top!”

Something tells me cherries wouldn’t be good on top of this soufflé… but perhaps there is a chocolate souffle in their future.  Cherries on top of chocolate?

Now we’re really dreaming!

{ 7 comments… read them below or add one }

Liesel 04.25.11 at 8:53 pm

Mmmm… this reminds me of Ina’s recipe that I love! I made a chocolate souffle on Easter due to the same “egg-stras”…gotta love a few days of sun inspiring the ladies of the yard. On another note, last year we colored the brown and blue eggs and they turned out to be such beautiful jewel-tones. I forgot about that this year until after I’d used 12 for the souffle. Oh, and I think a cherry on top of cheese souffle would be lovely!

Debbie @The Hip Hostess 04.26.11 at 6:03 am

OK, that is absolutely stunning! Even my French Mother-in-law would be impressed. I love souffles, and need to serve more often. Great recipe!

Mindy Lockard 04.26.11 at 6:07 am

Love Ina! Is the recipe from one of her books? How have I not seen it?

Mindy Lockard 04.26.11 at 6:08 am

Thank you, Debbie! What a compliment! XO

Liesel 04.26.11 at 6:46 pm

Hi, she has a few…a basic one, a blue-cheese souffle (amazing) and a spinach-gruyere souffle…all just yummy! They are in a few of her books. Couldn’t tell you which one by name without looking on my shelf, and that would require standing up and walking over there. :)

pve 05.20.11 at 3:34 am

Now what is the proper way of eating souffle (in a closet with a spoon!) :)
looks lovely!

Mindy Lockard 05.22.11 at 7:12 pm

Something like that Patricia! Lovely to see you here. I miss you.

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