I found this recipe a while back and thought it looked tasty. I was
wondering what you more experienced bakers think of making this in mini
baking dishes, or even a muffin tin instead of the large casserole.
I'd like smaller, appetizer sized puffs instead of one big one. Would
this work?

Dawn


http://www.recipetips.com/recipe-car...uffl%C3%A9.asp

Cheese Soufflé Recipe

Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- 4 eggs
- 4 ounces cheddar or other flavorful cheese
- 1/4 teaspoon salt
- 2 teaspoons Worcestershire sauce or curry powder
- 1 pinch cream of tarter (optional, but helps stabilize the whites)

Container: 2 quart soufflé dish or deep baking dish
Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Directions

* Preheat oven to 375°F. Grate the cheese. Heat the milk.
* Separate the eggs, taking care that there is no trace of fat on
the bowl or beaters and that no bit of yolk gets into the whites.
* Over low heat, melt butter in a saucepan. Add flour and whisk in.
Whisk in hot milk. Add salt and Worcestershire sauce or curry powder.
* Remove from heat and add cheese, stirring until it's melted.
* Add egg yolks, one at a time, beating well after each addition.
* Beat the whites (with cream of tartar if using) until they make
firm, but not stiff peaks. Carefully fold the whites into the yolk
mixture (not the reverse). Be gentle so the whites don't lose volume -
they don't need to be thoroughly mixed.
* Pour into a baking dish and bake 35 - 45 minutes. Top should be
toasty brown and soufflé should be set, but not firm in the center. An
inserted skewer should come out moist, but not juicy.
* Serve immediately as the soufflé will begin to fall very soon.
If it falls, it will taste just as good, but not look so impressive.

Dawn said...

> I found this recipe a while back and thought it looked tasty. I was
> wondering what you more experienced bakers think of making this in mini
> baking dishes, or even a muffin tin instead of the large casserole.
> I'd like smaller, appetizer sized puffs instead of one big one. Would
> this work?
>
> Dawn
>
>
> http://www.recipetips.com/recipe-car...uffl%C3%A9.asp
>
> Cheese Souffl‚ Recipe


Dawn,

What a co-incidence. I was recently browsing around www.allrecipes.com (as
usual) and somehow landed at this recipe:

http://allrecipes.com/Recipe/Cheese-...es/Detail.aspx

If I weren't on a no-cheese diet, I'd give it a try. ((

All the best,

Andy

Andy wrote:
> Dawn said...
>
>> I found this recipe a while back and thought it looked tasty. I was
>> wondering what you more experienced bakers think of making this in mini
>> baking dishes, or even a muffin tin instead of the large casserole.
>> I'd like smaller, appetizer sized puffs instead of one big one. Would
>> this work?
>>
>> Dawn
>>
>>
>> http://www.recipetips.com/recipe-car...uffl%C3%A9.asp
>>
>> Cheese Souffl‚ Recipe
>
>
> Dawn,
>
> What a co-incidence. I was recently browsing around www.allrecipes.com (as
> usual) and somehow landed at this recipe:
>
> http://allrecipes.com/Recipe/Cheese-...es/Detail.aspx
>
> If I weren't on a no-cheese diet, I'd give it a try. ((
>
> All the best,
>
> Andy

Silly question: Do you just eat this as is or serve with bread or
something? Never had any sort of souffle..

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once.'"
- The Dresden Files

Ravenlynne said...

> Silly question: Do you just eat this as is or serve with bread or
> something? Never had any sort of souffle..


Ravenlynne,

I'd call it a side dish, like mac 'n' cheese and stuff!

Andy

On Tue, 19 Dec 2006 17:43:04 -0500, Ravenlynne >
wrote:

>Silly question: Do you just eat this as is or serve with bread or
>something? Never had any sort of souffle..

Serve as a light main dish with tossed salad and bread. It's very,
very good. I don't ever use cheddar cheese in mine. Ugh.

--
See return address to reply by email

In article . com>,
"Dawn" > wrote:

> I found this recipe a while back and thought it looked tasty. I was
> wondering what you more experienced bakers think of making this in mini
> baking dishes, or even a muffin tin instead of the large casserole.
> I'd like smaller, appetizer sized puffs instead of one big one. Would
> this work?
>
> Dawn

I make souffle in 5" or so size dishes so we each get out own for
dinner. It works fine, but you'll need to keep an eye on your smaller
ones to decide when they're done. My small ones take about 20 minutes.

I've never done anything as small as muffin tin size. Even the
chocolate dessert ones we bake individually are bigger than that.

For the small sizes the only thing I adjusted in the recipe was baking
time.

marcella

Marcella Peek wrote:
> In article . com>,

>
> I make souffle in 5" or so size dishes so we each get out own for
> dinner. It works fine, but you'll need to keep an eye on your smaller
> ones to decide when they're done. My small ones take about 20 minutes.
>
> I've never done anything as small as muffin tin size. Even the
> chocolate dessert ones we bake individually are bigger than that.

Thanks. I may give it a try, definitely with a shorter cooking time..
The souffle recipe reminds me very much of my popover recipes, except
for mixing the egg yolks and whites in separately.



Dawn

On 19 Dec 2006 17:30:52 -0800, "Dawn" >
wrote:
>
>Marcella Peek wrote:
>> In article . com>,
>
>The souffle recipe reminds me very much of my popover recipes, except
>for mixing the egg yolks and whites in separately.
>
The ingredients are similar, but what you do with them is *very*
different. The béchamel plus the whipping and folding of egg whites
is what makes it a soufflé. The uncut results look similar, but it
stops right there.

--
See return address to reply by email

Andy wrote:
> Ravenlynne said...
>
> > Silly question: Do you just eat this as is or serve with bread or
> > something? Never had any sort of souffle..
>
>
> Ravenlynne,
>
> I'd call it a side dish, like mac 'n' cheese and stuff!
>
> Andy

We always had it as the entree, served with a veg like green beans, and
a fruit salad.

I love cheese souffle - probably make it about once a month. I love it
warmed up, even. The best part is the crust around the sides of the
baking dish ;-)

N.

Dawn wrote:
> Marcella Peek wrote:
> > In article . com>,
>
> >
> > I make souffle in 5" or so size dishes so we each get out own for
> > dinner. It works fine, but you'll need to keep an eye on your smaller
> > ones to decide when they're done. My small ones take about 20 minutes.
> >
> > I've never done anything as small as muffin tin size. Even the
> > chocolate dessert ones we bake individually are bigger than that.
>
> Thanks. I may give it a try, definitely with a shorter cooking time..
> The souffle recipe reminds me very much of my popover recipes, except
> for mixing the egg yolks and whites in separately.
>
>
>
> Dawn

I have some straight-sided ramekins (I bought them for French onion
soup) that would probably work. Souffle being souffle, that wouldn't
be too much for a serving if you have it as the main dish.

N.

Nancy2 said...

>
> Andy wrote:
>> Ravenlynne said...
>>
>> > Silly question: Do you just eat this as is or serve with bread or
>> > something? Never had any sort of souffle..
>>
>>
>> Ravenlynne,
>>
>> I'd call it a side dish, like mac 'n' cheese and stuff!
>>
>> Andy
>
> We always had it as the entree, served with a veg like green beans, and
> a fruit salad.
>
> I love cheese souffle - probably make it about once a month. I love it
> warmed up, even. The best part is the crust around the sides of the
> baking dish ;-)
>
> N.


N.,

[To music]
"Let's all go to N's house,
Let's all go to N's house!
Let's all go to N's house,
and have some cheese souffle!

Let's all go to N's house,
Let's all go to N's house!
Let's all go to N's house,
Her souffle will save the day!"

Andy
"We'll be back tomorrow...
We'll be back tomorrow...
...."

Nancy2 wrote:
> Dawn wrote:
>> Marcella Peek wrote:
>>> In article . com>,
>>> I make souffle in 5" or so size dishes so we each get out own for
>>> dinner. It works fine, but you'll need to keep an eye on your smaller
>>> ones to decide when they're done. My small ones take about 20 minutes.
>>>
>>> I've never done anything as small as muffin tin size. Even the
>>> chocolate dessert ones we bake individually are bigger than that.
>> Thanks. I may give it a try, definitely with a shorter cooking time..
>> The souffle recipe reminds me very much of my popover recipes, except
>> for mixing the egg yolks and whites in separately.
>>
>>
>>
>> Dawn
>
> I have some straight-sided ramekins (I bought them for French onion
> soup) that would probably work. Souffle being souffle, that wouldn't
> be too much for a serving if you have it as the main dish.
>
> N.
>

I asked Santa for souffle ramekins this year, but I think I must have
been bad this year because Santa came in from shopping with a best buy bag.

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once.'"
- The Dresden Files

Ravenlynne wrote:
>
> I asked Santa for souffle ramekins this year, but I think I must have
> been bad this year because Santa came in from shopping with a best buy bag.
>
I feel your pain ;-) How about Valentine's Day? birthday?

N.

Nancy2 wrote:
> Ravenlynne wrote:
>> I asked Santa for souffle ramekins this year, but I think I must have
>> been bad this year because Santa came in from shopping with a best buy bag.
>>
> I feel your pain ;-) How about Valentine's Day? birthday?
>
> N.
>

Heh....I'll probably just buy them for myself soon...lol..

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once.'"
- The Dresden Files

In article >,
Ravenlynne > wrote:

>
> I asked Santa for souffle ramekins this year, but I think I must have
> been bad this year because Santa came in from shopping with a best buy bag.

Santa was probably being sneaky and put the cooking store bag inside the
Best Buy bag to throw you off.

marcella

Marcella Peek wrote:
> In article >,
> Ravenlynne > wrote:
>
>> I asked Santa for souffle ramekins this year, but I think I must have
>> been bad this year because Santa came in from shopping with a best buy bag.
>
> Santa was probably being sneaky and put the cooking store bag inside the
> Best Buy bag to throw you off.
>
> marcella

Nah..my santa isn't that sneaky. Trust me. I'll be lucky if he doesn't
tell me what he got me before christmas anyway...he's like a kid with a
secret..he can't keep it. Part of why I love him...lol..

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once.'"
- The Dresden Files