- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Light and tasty cheese soufflé, perfect for any occasion. The simple and quick preparation makes it an ideal option for quick meals or parties.”
What you need to know
- A base do suflê é feita com ovos, leite e farinha, formando um creme liso e cremoso
- As claras em neve são incorporadas para dar firmeza e volume
- O queijo é o ingrediente principal, adicionando sabor e textura
Ingredients
Main
- 4 eggs
- 2 cups of grated cheese (parmesan or prato cheese)
- 1 cup milk
- 1/2 cup of all-purpose flour
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
Principal
- Pré-aqueça o forno a 180°C (350°F).
- Melt the butter in a pan and add the milk, mixing well.
- In a bowl, beat the egg yolks and add the flour, forming a homogeneous mixture.
- Slowly incorporate the milk and butter mixture into the yolks and flour.
- Add the cheese, salt, and pepper and mix well.
- In another bowl, beat the egg whites until stiff.
- Gently incorporate the egg whites into the cheese mixture, using gentle motions.
- Transfer the mixture to the soufflé dish and take to the oven for about 30 minutes.
- Check if the soufflé is golden and firm to the touch.
- Remove from the oven and serve immediately.
Chef's tips
- Bata as gemas primeiro com a farinha para evitar grumos
- Misture delicadamente as claras para não desfazer o trabalho
- Cozinhe em um forno moderado para evitar queimar
Variations
- Adicione cebola picada na mistura de leite e manteiga
- Inclua um pouco de orégano se preferir um sabor mais herbáceo
- Experimente com outros tipos de queijo, como queijo coalho
Substitutions
- Pode-se usar queijo prato se não tiver parmesão
- A manteiga pode ser substituída por margarina sem sabor
- O leite pode ser substituído por leite condensado para um suflê mais denso
How to store
Let the soufflé cool and cover with plastic wrap. Store in the refrigerator for up to 3 days.
Can it be frozen?
It is not recommended to freeze this soufflé, as it may alter the texture when thawed.
What to serve with
Serve with a green salad or cauliflower with a butter and nutmeg-based sauce to complement the meal.
Frequently asked questions
What's the best way to serve soufflé?
Serve the souffle hot, directly from the baking dish, accompanied by a green salad or steamed vegetables.
Can the soufflé be made with beaten eggs instead of whipped egg whites?
No, the stiffly beaten egg whites are essential to give firmness and volume to the soufflé.
Is it necessary to preheat the oven?
Yes, preheating the oven to 180°C is important to ensure the soufflé cooks evenly.
Can the soufflé be prepared in advance?
Yes, but it's best served immediately after cooking to ensure the ideal texture.
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