How to Master Souffle

Learn how to master souffle with step-by-step directions from Food Network Magazine.
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Photo By: Marcus Nilsson ©Marcus Nilsson

Photo By: Marcus Nilsson ©Marcus Nilsson

Photo By: Marcus Nilsson ©Marcus Nilsson

Photo By: Marcus Nilsson ©Marcus Nilsson

Photo By: Marcus Nilsson ©Marcus Nilsson

Photo By: Marcus Nilsson ©Marcus Nilsson

Impress friends with a simple cheese souffle from Food Network Magazine.

Get the Recipe: Three-Cheese Souffle

Butter the dish well so the parmesan and cornmeal cover the inside. The coating gives the souffle something to grip as it rises.

Cook the roux (a butter-flour mixture that acts as a thickener) just long enough to get rid of the raw flour taste but not long enough to brown it.

Before adding the yolks, take the pan off the heat or the eggs will start to scramble. Mix in each yolk completely before adding the next.

To fold the egg whites, slide a rubber spatula down through the center of the mixture and scoop up, lifting the yolk-cheese mixture over the whites.

Run your finger around the edge of the souffle so it will puff up evenly; the top of the batter won't get stuck to the lip as it rises.

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