Cheese Souffle
Tarla Dalal
• 05 July, 2016
Table of Content
Remember that each serving of the soufflé has to be baked in an individual container, as it has to be served in the same container – you can’t unmould it. Serve the Cheese Soufflé immediately after baking.
Serve with French Beans with Sesame-Seeds or Pasta Salad with Basil Vinaigrette and Melba Toast .
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
4 Mins
Baking Time
25 Mins
Baking Temperature
180°C (360°F)
Sprouting Time
0
Total Time
19 Mins
Makes
10 souffles
Ingredients
Main Ingredients
- 1 cup grated processed cheese
- 3 egg
- 2 tbsp butter
- 1 tbsp plain flour (maida)
- 3/4 cup milk
- 1/2 tsp mustard (rai / sarson) paste
- salt and to taste
- melted butter for brushing
- bread crumbs for sprinkling
Method
- Grease 10 medium oven safe bowls with melted butter, sprinkle bread crumbs evenly at the bottom and the sides. Remove the excess bread crumbs by inverting the bowls. Keep aside.
- Separate the egg whites and yolks in 2 separate bowls.
- Beat the white whites with help of an electric beater till stiff peaks form. Keep aside.
- Heat1 tbsp of butter in a broad non-stick pan, add the plain flour, mix well and cook on a medium flame for 1 minute.
- Add the milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the cheese, mustard paste, remaining 1 tbsp of butter, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Switch off the flame, add the egg yolks and keep stirring it continuously till it is mixed well.
- Add the egg white mixture and fold it gently using a spatula to get a smooth mixture.
- Pour equal quantities of the batter into greased and dusted oven safe bowls.
- Bake in a pre-heated oven at 200ºc (400ºf) for 15 to 20 minutes or till the top has browned evenly.
- Serve immediately.
Cheese Souffle recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 110 cal |
| Protein | 4.7 g |
| Carbohydrates | 1.9 g |
| Fiber | 0 g |
| Fat | 9 g |
| Cholesterol | 22.6 mg |
| Sodium | 143 mg |
Click here to view Calories for Cheese Souffle
The Nutrient info is complete
Tahira athar
Sept. 27, 2010, 8:52 p.m.
I left a query on ur site regarding mustard powder usage unfortunately there is no response I want to know how to use mustard powder in chicken n fish dishes I read on net that for making mustard sauce one need to age the sauce for a week or two. I make mustard powder at home by grinding mustard seeds black n yellow with little bit of turmeric n salt, can we use this powder in roast n curries does they become bitter if I use this powder n how can I make mustard sauce out of this powder kindly help me out I m scared of the bitterness comes after using this powder in my dishes
Tarla Dalal
Sept. 27, 2010, 8:52 p.m.
Hi Tahira, We do not deal with any non-veg recipes. If you make the mustard powder at home, it will give a bitter taste as it is not aged well. We advice you to use the readymade sauce that you easily get in smaller quantity.
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