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Steam-Baked Classic Cheese Soufflé

Name: Steam-Baked Classic Cheese Soufflé
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 Tbsp (57g) of unsalted butter, plus about ½ tablespoon softened butter, for greasing the dish; 2 Tbsp (6g) of freshly grated Parmesan cheese; 0.25 cup (40g) of all-purpose flour; 0.25 tsp of kosher salt; 0.25 tsp of freshly ground black pepper; 0 of Pinch freshly ground nutmeg; 0 of Pinch cayenne pepper; 1 cup of whole milk; 6 oz (170g) of Gruyère or Comté cheese, grated (about 1 ¾ cups); 5 large of eggs, separated; 0.25 tsp of cream of tartar

Kate Itrich-Williams

December 8, 2021

Between the somewhat complicated mixing method and the often precarious baking procedure, soufflés can seem quite intimidating. But with the right technique and the steamy, temperature-controlled magic afforded by the Anova Precision Oven, a cheese soufflé is almost effortless. You can bake the soufflé in any round, high-sided baking dish of your choice. A ramekin or proper soufflé dish works great, but I have also had great success using a plain ol’ Pyrex. Just be sure to grease it well and don’t over fill!

Serves

Prep Time

00:20

Cook Time

00:40

5 (4)

614

Ingredients

4 Tbsp (57g)

unsalted butter, plus about ½ tablespoon softened butter, for greasing the dish

2 Tbsp (6g)

freshly grated Parmesan cheese

¼ cup (40g)

all-purpose flour

¼ tsp

kosher salt

¼ tsp

freshly ground black pepper

Pinch freshly ground nutmeg

Pinch cayenne pepper

1 cup

whole milk

6 oz (170g)

Gruyère or Comté cheese, grated (about 1 ¾ cups)

5 large

eggs, separated

¼ tsp

cream of tartar

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 60%

Temp: 350°F

Heat: Top, Bottom

2. Prepare the Pan

While the oven heats, grease a 1 ½- to 2-quart soufflé dish, ramekin, or other tall, straight-sided baking dish with the softened butter. Sprinkle the Parmesan across the bottom and sides of the dish. In a small bowl, mix together the flour, salt, black pepper, nutmeg, and cayenne.

3. Make the Béchamel

Melt the remaining 4 Tbsp butter in a small saucepan over medium heat. When the butter is foamy, drop in the flour all at once and whisk to combine. Continue to cook, whisking constantly, until the mixture has significantly lightened in color, turned very foamy, and no longer tastes like raw flour, about 1 minute. While still whisking constantly, pour in the milk in a steady stream. Continue to cook, still whisking, until the mixture is very thick, about 1 more minute. Transfer to a large bowl.

4. Stir in Cheese and Egg Yolks

Stir in the Gruyère until well combined. Let cool until no longer hot to the touch, then whisk in the egg yolks.

5. Beat the Egg Whites

Meanwhile, combine the egg whites with the cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until the cream of tartar has dissolved and the egg whites are foamy, about 1 minute. Increase the speed to medium-high and continue to beat until the whites just begin to form stiff peaks, 2 to 3 more minutes.

6. Fold the Batter Together

Add about one third of the beaten egg whites to the cheese mixture. Use a spatula to gently stir it in until combined. Add another third of the whites and carefully fold it into the mixture. Add the final third and fold it in once more.

7. Fill the Dish

Transfer to the prepared soufflé dish. The batter should not come up more than 1 inch below the rim; discard any excess if necessary. Place the dish on the Anova sheet pan and transfer to the oven.

8. Bake the Soufflé

Rack

Bake until the soufflé is risen, well-browned, and just slightly jiggly, 40 minutes. This time will yield a slightly molten center; if you’d like the soufflé to be more firm, cook for 5 additional minutes. Serve immediately.

Sous Vide Mode: Off

Steam: 60%

Temp: 350°F

Heat: Top, Bottom

00:40 Timer