How to Make a Cheese Souffle

Souffles add style to your meal.

The delicate golden puff of a cheese soufflé, hot from the oven, brings a touch of elegance to your table. Fortunately, these delicate creations are not difficult to make, despite their gourmet appearance. When you want to wow your guests with your cooking prowess, try a cheese soufflé. Dinner will never be the same.

Things You'll Need

• Bechamel sauce
• Eggs
• Shredded Cheese (Jack, Gruyere or Cheddar are good choices)
• Parmesan
• Butter
• Choice of seasonings
• Ramekins

Instructions

1. Preheat your oven to 400 degrees. Butter your ramekins and sprinkle with grated Parmesan cheese, tipping the ramekin so the cheese covers the sides and bottom. Alternately, you can use finely ground dry bread or cracker crumbs if you don't care for Parmesan. The crumbs allow your guests to easily spoon the soufflés from the ramekins.

2. Measure out your ingredients. Use a ratio of 2 eggs and 2 ounces of cheese for every 1 cup of bechamel sauce. This amount makes two medium sized soufflés cooked in 2-cup ramekins. Alter the ingredient amounts for more servings.

3. Prepare or purchase bechamel sauce. Warm it in a medium-size saucepan, stirring frequently to keep it from scorching. The bechamel sauce should not boil.

4. Separate the eggs and whip the egg whites in a stainless steel bowl until they reach medium peaks. You can test by lifting the beater; the egg whites will form a peak with a soft tip that bends over and holds its shape.

5. Remove sauce from heat and add shredded cheese. Stir until the cheese melts and the sauce is smooth. Add egg yolks and blend until silky.

6. Fold the prepared sauce into your whipped egg whites by pouring the sauce on top of the whites and gently pulling the mixture up and over, carefully integrating the two mixtures without stirring. The whipped whites are the ingredient that adds loft to your soufflés .

7. Spoon the mixture into the prepared ramekins and bake for approximately 15 minutes. Check the soufflés after 12 minutes. Oven temperatures vary and your soufflés may cook faster or slower. Remove the soufflés when they are very high and the tops are golden brown.

8. Serve immediately, if possible. Soufflés are still good when served within 20 minutes but they will deflate slightly.

Tips & Warnings

• Add seasonings of your choice to the sauce mixture before folding into the egg whites. Choose flavors that will complement your cheese choice. Dry mustard, cayenne, cracked pepper, oregano, basil, chili powder and saffron are good choices but let your imagination be your guide.