Ham and Cheese Egg Soufflé - A Delicious Soufflé Recipe (2024)

FAQs

What is the secret to a good soufflé? ›

Heat is of course critical in the process of getting your soufflé to rise properly. It's the force that causes gases to expand in those tiny air bubbles we mentioned, and converts the liquids in your batter into steam causing your soufflé to swell. The hotter your oven temperature the faster this process happens.

A soufflé is made up of a base (usually white sauce or creme patissiere enriched with egg yolks), a flavor (added to the base) and whipped egg whites gently folded in and baked in the oven. While it's cooking, the air trapped in the egg whites expands, causing it to rise.

Mustard and cayenne pepper or hot sauce add subtle flavor to the soufflé but are not absolutely necessary. Cream of tartar is not required, but it can help prevent accidentally overbeating the egg whites; if you have it, you might as well add it.

There's only one serious secret to the perfect soufflé and that is careful whisking of the egg whites so they keep their volume and puff to a maximum in the oven. The whites should be at room temperature and you can reckon at least one and a half per person.

If the egg whites are not mixed enough, they will be too heavy to rise, but if they are over-whipped they will collapse in the oven. Finally, and most problematically, any cross-contamination between yolks and whites will cause the whole concoction to collapse, which is the bane of many dessert chefs' days.

Butter: Combined with flour, butter is a key component of the roux. This mixture thickens the béchamel sauce, which, once cheese is added, becomes a rich Mornay sauce which forms the base of the soufflé (this sauce is used to make many dishes, such as mac and cheese or chili con queso).

A soufflé is done baking when it has risen above the rim of the dish and is nicely browned on top. It should feel mostly firm and only slightly jiggly when you lightly tap the top. Flourless soufflés, such as those made with fruit purée or chocolate, are lighter and cook faster.

The eggs should be room temperature, which will help them separate more easily and will help the whites easily beat up into peaks. Make very sure the yolk stays intact. Cracking them over a cup one at a time is a good idea: If one yolk breaks, you don't ruin the whole bowl of whites.

Setting standard. Soufflés are best when they're still slightly runny in the centre. To check if a soufflé is set, gently tap the dish – it should wobble just a little bit. If the centre seems too fluid, cook for a few more minutes.

How far in advance can you prepare a soufflé? ›

Turn into soufflê dish and bake uncovered for 45 minutes or until puffed and golden brown. Do not open the oven door. Serve at once. Souffle may be made up ahead and refrigerated as long as 24 hours.

To our taste, it has a crusty exterior packed with flavor, a dramatic rise above the rim, an airy but substantial outer layer, and a rich, loose center that is not completely set. A great souffle must also convey a true mouth feel of flavor, bursting with the bright, clear taste of the main ingredient.

Another way to ensure your soufflé rises is to have a pre-heated baking sheet in the oven. Cher adds, 'The idea behind this is that you have a baking sheet that's quite hot so when you place your soufflé directly on to it, the heat from the sheet helps to boost it up a bit. ' And there you have it!

Souffle Logic: A soufflé is made up of three elements: A base sauce enriched with egg yolks (pastry cream for sweet, béchamel for savory), a filling (anything from cheese to chocolate), and whipped egg whites.