50 minutes
A delightful and fluffy soufflé made with extra-sharp Cheddar, perfect for cheese lovers.
Unsalted Butter, for the soufflé mold
0 oz
Sharp Cheddar Sauce, made with 1.5 cups whole milk
cups
Extra-Sharp Aged Cheddar Cheese, shredded
cups
to taste
to taste
Large Eggs, separated
each
1. Preheat Oven and Prepare Soufflé Mold
Preheat your oven to 375°F (190°C). Butter an 8-cup (2-L) soufflé mold generously to ensure the soufflé doesn't stick.
2. Prepare Cheddar Sauce
Warm the Sharp Cheddar Sauce gently in a medium saucepan over medium heat. Add the shredded extra-sharp aged Cheddar cheese and stir until the cheese is melted and the mixture is smooth. Season with kosher salt and freshly ground black pepper.
3. Incorporate Egg Yolks
Remove the saucepan from the heat. Stir in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next.
4. Whip Egg Whites
In a large bowl, or using a stand mixer with a whisk attachment, whip the egg whites. Start at a slow speed and gradually increase to high, whipping until the egg whites are thick, pillowy, and form soft peaks.
5. Fold Egg Whites into Cheese Sauce
Gently fold the whipped egg whites into the cheese sauce using a rubber spatula. Be careful not to overmix to retain as much air as possible.
6. Bake the Soufflé
Pour the soufflé batter into the prepared mold. Bake for 22 to 30 minutes until the soufflé is very high, deep golden brown, and slightly wobbly but not liquid inside.
7. Serve Immediately
Serve the soufflé immediately for the best dramatic presentation and enjoy the delightful fluffiness and rich cheddar flavor.
Always use the best quality extra-sharp cheddar you can find. The flavor of the cheese is paramount in a soufflé, and a high-quality aged cheddar will give your dish a more intense and refined taste.
The key to a lofty soufflé is in the egg whites. Whip them to stiff peaks, but be careful not to overbeat, as this can make them grainy and less capable of expanding in the oven.
Soufflés wait for no one. Have your guests seated and ready to enjoy the soufflé as soon as it comes out of the oven to experience it in all its risen, airy glory.
When incorporating the egg whites into the cheese base, do so gently to maintain as much air as possible. Use a large, wide spatula and fold in the egg whites in stages to better preserve their structure.
Preheat your oven and make sure it's at the correct temperature before the soufflés go in. Under or overcooking can ruin the texture, so watch the timing closely.
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