Skillet Soufflé
Light, airy, and full of flavor.
This creamy, cheesy skillet soufflé is the perfect comfort dish to share with friends or family. Light, airy, and full of flavor, it’s simple enough for a weeknight dinner but also impressive enough for guests.
Notes: Since making the video, I’ve made further adjustments to the ingredients to achieve the perfect fluffy texture and balanced flavor. The béchamel will now be slightly runnier than in the video, but it results in a lighter, airier soufflé once baked.
Aged egg whites are the secret to a perfectly puffed, stable soufflé. These are simply egg whites you store in an airtight container in your fridge whenever you have extras from baking or cooking. Using whites that are about a week old gives you that ideal rise and texture. and this is secret to the souffle suissesse from the roux brother by the way ( little hint or you)
INGREDIENTS
For the Soufflé Mixture:
30 g (1 oz) butter
30 g (1 oz) flour
200 ml (around 6.5fl oz) milk
2 egg yolks (more yolks make the mixture richer)
3 egg whites (100 grams worth) week-old egg whites work best
30 g (1.8 oz) cheddar cheese, grated
Salt and pepper, to taste
Pinch of freshly grated nutmeg
For the Sauce:
200 ml (7 fl oz) cream
30 to 60 g (1 to 2 oz) cheddar cheese, grated
Salt and pepper, to taste
A pinch of fresh or dry thyme
MISE EN PLACE
Preheat your oven to 170°C (340°F) fan forced. Separate the egg yolks from the whites. Mix the cold milk in a bowl with salt, pepper, and a pinch of grated nutmeg.
METHOD:
Start by making the roux. First, melt the butter in a saucepan over low heat, then add the flour all at once and stir well. Cook for 2 minutes over low heat, then switch off the heat. Pour a quarter of the cold milk over the hot roux, whisking until you form a thick sauce. Add the remaining milk and whisk again. Return the pan to medium heat and whisk gently until the sauce thickens. Once thickened, lower the heat and cook for an additional 2 minutes.
Add the cheese and stir until melted, then turn off the heat. Off the heat, immediately whisk in the egg yolks to transform the béchamel into a mornay sauce. Transfer the sauce to a small bowl and leave it to cool while you prepare the cream sauce and beat the egg whites.
Pour the cream into the skillet and season with salt and pepper. Bring to a simmer, then stir in the grated cheese and turn off the heat. Set aside.
Using a stand mixer or electric hand mixer, beat the egg whites with a pinch of salt and a drop of lemon juice until stiff peaks form.
In a large, clean bowl, whisk a quarter of the egg whites into the cooled béchamel to create a light, foamy mixture. Then, using a spatula, gently fold in the remaining egg whites, making sure to eliminate any lumps.
Pour the soufflé mixture over the cream in the skillet. Smooth the top with a spatula if needed, then immediately transfer the skillet to the preheated oven. Bake for 12 to 14 minutes, until golden brown on top. If you’re a fan of extra cheese, you can sprinkle some on top of the soufflé about 5 minutes after it’s in the oven for an extra cheesy crust
As soon as the soufflé is baked, bring it to the table while it’s piping hot, with the cream bubbling underneath. Enjoy shared between two or more people.
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