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[blank]One of my earliest memories of life in France, is culinary! No surprise there! I was in France as a young girl on a school exchange, and one Sunday we visited the home of my penfriend’s grandmother. Sunday lunch, tall forbidding house, beautiful antique furntiture and a maid to serve at the table. I felt quite nervous.
We, the children, were ushered into the garden while the grown-ups talked inside and probably enjoyed an aperitif before the meal. I remember vividly that there was suddenly a flurry of activity and my penfirend said “quick quick we have to go to table straight away, we cannot keep the cheese soufflé waiting!”
“Cannot keep the souffle waiting??!! ” I didn’t even know what a soufflé was, let alone understand why it was so revered![blank]
We hurried into the huge dark dining room at sat at a table that seemed to be a mile long. The austere grandmother at the head of the table. Hardly anyone spoke. The door pushed open and in came the cook carrying LE SOUFFLE! There were groans of pleasure and anticipation from around the table, followed by a long, typically French, discussion about the best cheese to use, how long it should be cooked for, the risk of the soufflé ‘sinking’ as the cook trotted up the corridor from the kitchen ….
This to me was a new world where priorities were different to those I had grown up with. It was just the beginning of a lifelong fascination with French living.
Cheese soufflé remains one of my very favourite dishes. Served as a first course for a dinner with friends, or with a salad for a lunchtime snack with a girlfriend, it is delicious.
[blank]Here is my favourite recipe, you are welcome to try.
For 4 people you will need
almost 3 cups of grated cheese
pinch nutmeg
1 clove garlic
1 clove garlic
5 eggs
1/4 cup butter
good 1/3 cup flour
1 1/4 cups milk
Butter your baking mould, or moulds if you want to make individual souffles. Dust lightly with flour.
1 hour before serving time, melt the 1/4 cup butter in a heavy pan and add the flour, stir for a minute. Pour the milk in little by little, stirring all the time. Add the pressed garlicm the nutmeg, salt and pepper. Add the grated cheese, don’t stop stirring. When all the cheese is melted and everything well mixed in, you can turn the heat off and leave the mixture to cool a little.
50 minutes before serving time (I told you this was a precison dish!) heat your oven to 180C (gas mark 4). Add the yolks of the eggs to the mixture, making sure they are thoroughly blended in.
Beat the egg whites with a pinch of salt until stiff. Add two spoons of egg white to the mixture and beat in well. This is just to loosen the mixture a little. Add the remainder of the egg whites, turning the mixture gently to keep as much air trapped as possible.
40 minutes before serving time, pour all the mixture into the prepared mould or moulds. Pop straight into the oven. If you are cooking individual souffles then cook for about 30 minutes, for a large souffle cook for 40 minutes. If you have a glass window to your oven door you’ll see the souffle rise above the edge of the mould. Resist opening the oven door during cooking!
They should sound hollow when tapped on the top, but still move a little in the centre, you don’t want a souffle that has dried out!
Just before serving make sure everyone is sitting down and ready. You want them to appreciate the risen golden brown crust to the souffle and sigh with delight as you cut into it to serve![blank]
Bon appetit mes amis!
36 comments
Thank you for the recipe! Question: How much garlic do you add? The ingredients list doesn't say… I'd love to make this!
I ate my first souffle this year in Paris and it was DIVINE!!! I cannot wait to try this recipe!
Blessings, Lorraine
Sounds great. What kind of cheese do you use or does it matter?
That looks yummy!
I remember going to a friend's house for dinner in my early 20s, and he made the most wonderful souffle with raspberry sauce – it was the first time I'd ever eaten one. It was divine!
I have never been game to try them myself!
In all my 50 years I've never tried Le Souffle, I do believe it's time to add a little France to the Canadian prairie!
Thank you for the recipe, and the interesting story.
I get great pleasure from your posts – peep holes into French life.
Soufflés were Mother's speciality – I haven't cooked one since she passed away due to an accident. I've decided to use the above recipe to christen my new stove in France which is being installed this week – I hope!
Bonne semaine.
I have never added one clove (or any) amount of garlic to a souffle; I will this week, however! 🙂
The pictures tell of a wonderful souffle. You are a champion. Thanks for sharing the recipe will give a go over the week-end. Lots of love from South Africa.
Just an additional hint, do fill the moulds 3/4 only allow the souffle to grow but not overwhelm the forms too much.It often happens even if you follow this hint.Love from the stormy Plain Hungary. Dorka http://www.dorottyaudvar.co.hu
Sharon, I can't wait to try this! My mother taught me how to make cheers souffle when I was a girl, but it's been years since I made one. We are having friends over on Friday night – I think this would be the perfect thing to serve them. Thanks for the recipe! XO
I still remember once you wrote about your very first Christmas (am I right?) dinner with your new French family. I loved that and I have loved this today post too!
Fra
Will try your individual souffles. Fun to read about your early memories.
It is complicated to do a soufflé, but yours seems to be delicious! :o)
lemme try this and let you know how it came out..ur images look super yumm!!
https://sushmita-smile.blogspot.in/
I've only made a souffle once…it was a spinach souffle. It was my first time making one and I was surprised at how great it turned out…meaning it did not fall! LOL That was when I was in my early 20's ( a very long time ago) and I wonder if I can still do it!
My daughter spent her junior high school year in Belgium. She was very fluent in the French language and was so happy to be placed with a French speaking family so that she could sharpen up her language skills. She loved it and was able to visit France and other European neighbors while there.
mmm…. can't wait to try it. Looks yummy! Many thanks for the recipe Sharon
Regards
Hecate
Love soufflés and these look amazing!!!
Hi Sharon – I love cheese souffle and don't make it often enough. I'll try your recipe next time. J
I have not made souffles – time to try for sure! Never to late to learn new things.
Must try your recipe, it's years since I made a souffle. I remember being on a French exchange visit too and the wonderful cassoulet with sauccison sec we had at one of the houses we visited – a friend of La Maman I think.
Sehr lecker!
Liebe Grüße,
Markus
Delicious! I have eaten many a souffle in my time, but I have as yet, had the courage to actually make one myself! I think that I shall set myself a challenge and attempt a sneaky one for myself one lunchtime using your recipe – then, if it's a disaster – only I will witness it, and if it's a success – well, what could be more decadently successful than a souffle all to myself!
Thanks for the recipe!
Paula x
Sighing at the beatiful pictures of those yummy souffle. My first attempt trying to make one dropped dead in the middle. This may be the right time to try again using Sharon's recipe. To cover all angles and ensure a semi successful attempt, I'll be saying 4 hail marys. Is there a Patron Saint for Souffle? I need to say a prayer to him or her if there is one.
I'm learning and loving the French culture more and more, the zest for living and living it well.
Not only have I not baked one, I've not tasted one! Hmmm…I think something must be done about this! Your photos are fabulous!
This has always been one of those recipes that I have wanted to try but have been to 'chicken' to have a go.You've given me the confidence to have a try this week with your recipe as guidance.
Paul
WOW!That's looks delicious!!Thanks for sharing the recipe!I want to have a try!
I wish you had posted this BEFORE I went vegan….hee hee haa haa
hey girlfriend! what time did you say you were serving lunch? heehee
The pictures of the soufflé look delicious + the recipe! woophee! I will try this one! xxpeggybraswelldesign.com
yes, what type of chees did you use?
Nora
https://notenora.blogspot.com
Oh the Soufflé looks so Delicious I am looking forward to making this Dish and would also like to know what
kind of cheese you used in the Soufflé .
My mouth is watering! Thank you for sharing the recipe, I cannot wait to try it. 🙂
I made this on Sunday for my husband to celebrate Father's Day here in the States. He raved about it and my two and a half year old daughter had seconds. This was my first attempt at making a souffle` and I absolutely will keep your recipe for cheese souffle on hand for special meals. Thank you so much for sharing this.
Sassy in Washington, DC
I made the cheese souffle…it's great. I put it on my blog today and referenced you, hope you don't mind. Thanks!
athomeandontheroad.blogspot.com
Oh yummy. Thanks for the tasty post
Which cheese should be used?