Savoury & Spicy Cheese Soufflé
Don't be intimated by the thought of making a soufflé, they can be quite straightforward with a little practice. Thyme adds a savoury element and kashmiri chili provides a spicy kick to this cheesy recipe.
- Prep time: 45-60 min
- Makes: 2
- Cook time: 35-40 min
|4 tbsp / 1/4 cup||unsalted butter (reserve 1 tbsp for greasing the dish)|
|3-4 tbsp / 1/4 cup||all-purpose flour|
|1 cup / 250 ml||whole milk, hot|
|1 tsp / 5 ml||Dijon mustard|
|1/4 tsp / 1 ml||Kashmiri chili powder|
|4||Naturegg Omega-3 eggs, yolks|
|2/3 cup / 150 ml||Naturegg Simply Egg Whites|
|1 tsp / 5 ml||fresh wild thyme leaves|
|1/2 tsp / 2.5 ml||cream of tartar, optional|
|1/3 cup / 3 oz||Gruyère or cheddar cheese, freshly grated|
|1/2 cup / 125 ml||Parmigiano-Reggiano or Grana Padano cheese, grated for dusting the dish|
|1/2 tsp / 2.5 ml||kosher salt, to taste|
|1/2 tsp / 2.5 ml||white pepper, to taste|
Preheat the oven to 375°F, setting the oven rack to the lowest position. Grease a ramekin with softened butter. Add Parmigiano-Reggiano or Grana Padano and lightly dust the ramekin. Set in the refrigerator.
For béchamel, melt butter over low-medium heat in a saucepan or small pot. When butter begins to foam, add flour, Kashmiri chilli powder, Dijon, thyme, and whisk to create a roux. Continue to cook the rawness of the flour for several minutes until you can smell the pie crust. Add hot milk, whisking continuously to avoid lumps. Reduce the heat and continue to cook until the béchamel sauce has thickened, approximately 3-4 minutes. Transfer to a bowl and set aside to cool.
Once the béchamel has cooled, incorporate the Burnbrae Farms Naturegg Omega 3 Egg yolks one at a time until combined, set aside.
In a large mixing bowl, use a whisk to beat the Burnbrae Farms Naturegg Simply Egg Whites and ream of tartar until the egg whites are firm.
Add the beaten egg whites to the béchamel one third at a time, fold until combined. Add gruyère or cheddar and then fold in the remaining egg whites.
Add the soufflé mixture into the buttered ramekins ensuring not to overfill as the soufflés will rise. Smooth the surface with a spoon or an offset spatula.
Transfer the soufflé to the oven, baking for 35 – 40 minutes depending on the desired doneness you want to achieve.
Remove from the oven and serve immediately.
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