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Recipes

Muenster Cheese Soufflé with Red Bell Pepper and Tomato Salad

By Dorie GreenspanPhotography by Brian Leatart
Image may contain Cutlery Fork Plant Food Meal Breakfast and Dish

Recipe information

  • Yield

    4 Servings

Ingredients

1

1/4 cups whole milk

1

1/2 tablespoons butter

3

tablespoons all purpose flour

1

/4 teaspoon ground cumin

Panko (Japanese breadcrumbs)

3

large eggs, separated

1

cup 1/3-inch cubes rindless French Muenster cheese (about 4 ounces)

Red Bell Pepper and Tomato Salad (click for recipe)

Need to make a substitution?

Preparation

  1. Step 1

    Bring milk just to simmer in small saucepan; remove from heat. Melt butter in heavy medium saucepan over medium heat. Whisk in flour; cook roux 2 minutes, whisking constantly (do not brown). Gradually whisk in warm milk. Cook until sauce is smooth and thick enough to drop from whisk in thin ribbon, whisking constantly, about 8 minutes. Remove from heat. Mix in cumin and season generously with salt and pepper; transfer to medium bowl. Cool 10 minutes. DO AHEAD Soufflé base can be made ahead. Press plastic wrap onto surface. Let stand 2 hours or chill 1 day. Bring to room temperature before using.

    Step 2

    Preheat oven to 400°F. Butter 4- to 5-cup soufflé dish; coat inside with panko. Whisk egg yolks into soufflé base 1 at a time; stir in cheese cubes. Beat egg whites and pinch of salt in another medium bowl until stiff but not dry. Fold egg whites into soufflé base in 3 additions; transfer to prepared dish.

    Step 3

    Bake soufflé until puffed, brown on top, and firm but jiggly to touch, about 28 minutes. Spoon soufflé onto 4 plates. Arrange salad alongside and serve.

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