Try This at Home: How to Make a Souffle

Tyler Florence shows Food Network Magazine his foolproof method for cheese soufflé.

Related To:

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

Photo By: James Baigrie

"Make sure folks are around to see the souffles come out of the oven because they deflate so quickly. That's life: the rise and fall of the souffle," Tyler Florence says.

Get the Recipe: Blue Cheese Souffles

"Serve these sweet-savory souffles as an appetizer or as a cheese course after dinner," he says.

Prepare the ramekins: Preheat the oven to 350 degrees F. Brush four 8-ounce ramekins with butter. Pour the sugar into one ramekin and rotate it to coat the bottom and sides. Pour the excess into another ramekin and repeat to coat all the ramekins; tap out any excess. Refrigerate until ready to fill.

Make the bechamel: Melt 3 tablespoons butter in a heavy-bottomed pot over medium-low heat.

Just as the foam subsides, whisk in the flour to make a roux; cook, whisking constantly, to remove the starchy taste, 2 to 3 minutes (do not allow the roux to brown).

Add the warm milk and continue whisking until smooth and thick, about 5 minutes.

Trace a figure 8 in the bechamel with the whisk; if the sauce holds the shape, it's done.

Flavor the bechamel: Remove the bechamel from the heat and whisk in the egg yolks one at a time.

Season with salt, white pepper and the nutmeg, then whisk in the cheese until melted and smooth.

Return the pot to very low heat, if necessary.

Transfer to a large bowl and refrigerate until cool.

Add the egg whites: Beat the egg whites and cream of tartar with a whisk or mixer until stiff peaks form.

Fold one-third of the beaten egg whites into the cooled bechamel mixture by slowly and gently scooping from the bottom to the top of the bowl with a rubber spatula.

Keep scooping.

Fold in the remaining egg whites the same way until no streaks of white remain.

"Once you've mastered the souffle technique, you can translate it to other flavors. Try white cheddar or Parmesan," Tyler says.

Bake the souffles: Place the prepared ramekins on a baking sheet. Spoon the batter into the ramekins, filling each about three-fourths of the way.

Use a towel to wipe the rims clean (this will help the souffles rise evenly).

Bake until golden and puffed at least 1 inch over the rims, about 25 minutes. Serve immediately with fig compote and other garnishes.

Tyler dresses up his souffles with honeycomb, chamomile flowers, microgreens and this fig topping: Combine 1 cup sugar, 1 1/2 cups water, 1 teaspoon lemon juice, 2 lemon slices and 2 chamomile tea bags in a saucepan. Bring to a boil over medium heat; cook, stirring, 5 minutes. Remove the tea bags. Add 12 halved dried figs, return to a boil and cook 10 more minutes. Remove the lemon slices. Serve warm.

Next Up

How to Make Perfect Pancakes

Food Network Magazine shows you how to make the best short stack, plus some tasty toppings.

How to Make Oven-Fried Bacon

Whether you're looking for an easier way to cook bacon--without all the turning and splattering--or you've run out of room on the top burners, making it in the oven has its advantages.