Soufflé is one of those dishes that has a big, scary reputation… even though it can be one of the easiest things in the world to make!
Seriously, Soufflé – cheese especially – is nowhere near as finicky as you may have heard. Don’t harass it when it’s in the oven, don’t slam the oven door, and serve it right away – done. It WILL deflate less than a minute after being taken from the oven – that’s just thermodynamics, not any failure on your part.
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This recipe takes ease in preparation a step further, and just involves a blender or food processor – no making a separate béchamel sauce, no beating egg whites… super easy! Also: gluten free!
Easy Cheese Soufflé Butter Use butter to grease two 16oz ceramic ramekins, preheat oven to 375F Blitz everything except cheese in blender for 30 seconds. Divide cheese between two ramekins, fill with egg mixture. |
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Bake for 50 minutes, serve immediately – you’ll have about 30 seconds before the soufflé deflates!
I tried chocolate souffle once and was very disappointed: after all the hype it just tastes like chocolaty air! Since then I wanted to try the cheese version. Yours look really good!
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