Brie and Cheddar Souffle
Delight your taste buds with this luxurious Brie and Cheddar Soufflé, a show-stopping dish that's both elegant and indulgent. This recipe combines the creamy richness of Brie and the sharp tang of Cheddar to create a perfectly airy, golden soufflé that’s as impressive to serve as it is delicious. Featuring a smooth béchamel base and light, fluffy egg whites, this classic French-inspired dish is elevated with a touch of nutmeg for added warmth. Ideal as a stunning appetizer or a sophisticated brunch centerpiece, this soufflé is baked to perfection in a Parmesan-dusted dish, ensuring every bite is bursting with cheesy, savory flavor. Perfect for entertaining or treating yourself to something special, this recipe promises a melt-in-your-mouth texture and beautiful presentation that's guaranteed to impress. Serve it immediately for the ultimate culinary experience!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
- 3 ounces sharp Cheddar cheese, shredded
- 3 ounces Brie cheese, rind removed and cubed
- 4 large eggs, separated
- 0.25 teaspoon cream of tartar
- 1 tablespoon unsalted butter (for greasing soufflé dish)
- 2 tablespoons grated Parmesan cheese (for dusting soufflé dish)
Instructions
Preheat your oven to 375°F (190°C).
Generously grease a 4-cup soufflé dish with 1 tablespoon of unsalted butter, then dust the inside with 2 tablespoons of grated Parmesan cheese. Tap out any excess cheese and set the dish aside.
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add 3 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes until the mixture forms a paste (roux) and loses its raw flour smell but does not brown.
Gradually pour in 1 cup of whole milk while whisking, and continue to cook for 2-3 minutes until the mixture thickens into a smooth béchamel sauce.
Remove the pan from the heat and stir in 0.5 teaspoon of salt, 0.25 teaspoon of ground black pepper, and 0.125 teaspoon of ground nutmeg.
Add the shredded Cheddar cheese and cubed Brie to the béchamel sauce. Stir until the cheeses are completely melted and the mixture is smooth. Set aside to cool slightly.
Separate the 4 large eggs, placing the yolks in a small bowl and the whites in a clean, dry mixing bowl.
Once the cheese mixture has cooled slightly, whisk in the egg yolks one at a time until fully incorporated.
In the mixing bowl with the egg whites, add 0.25 teaspoon of cream of tartar. Beat the egg whites using a hand or stand mixer on medium-high speed until stiff peaks form.
Using a rubber spatula, gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, add the remaining egg whites in two additions, folding gently but thoroughly to avoid deflating the mixture.
Pour the soufflé mixture into the prepared dish, filling it about three-quarters full.
Place the dish on a baking sheet and transfer it to the oven. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown on top. Avoid opening the oven door while baking to prevent the soufflé from collapsing.
Serve immediately for the best texture and presentation.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 12.9 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 1303 mg | 100% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
