Mains

Easy Cheese Souffle | One Pot Chef

Easy Cheese Souffle | One Pot Chef



ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
http://itunes.apple.com/au/artist/david-chilcott/id478668534?mt=11

Easy Cheese Souffle is a delicious, cheesy dish that is easier to make than you might think. Butter, flour, cheese and eggs are combined to make a light and fluffy batter. Baked until golden and puffed, these amazing cheese soufflés are best eaten immediately – give it a go!

ONE POT CHEF COOKBOOKS – PAPERBACKS AND EBOOKS:
http://www.lulu.com/spotlight/onepotchef

ONE POT CHEF POSTAL ADDRESS:

One Pot Chef Show
PO Box 4338
Bay Village NSW 2261
Australia

MY SECOND CHANNEL:
http://www.youtube.com/onepotchefblog

PLEASE SUBSCRIBE!
http://au.youtube.com/subscription_center?add_user=OnePotChefShow

FOLLOW ME ON TWITTER
http://www.twitter.com/onepotchef

BECOME A FAN ON FACEBOOK
http://www.facebook.com/onepotchef

FOLLOW ME ON GOOGLE+
http://gplus.to/onepotchef

=================
RECIPE FACT SHEET
=================

INGREDIENTS IN THIS DISH:

4 Large Eggs (Separated, at room temperature)
1/2 Cup of Dry Breadcrumbs (Store Bought)
30g of Butter (plus extra, melted, for brushing)
1/4 Cup of Plain Flour
1 1/4 Cups of Milk
2 Cups of Grated Cheddar Cheese
2 Teaspoons of Dijon Mustard
Pinch of Cayenne Pepper
Salt and Pepper

Preparation Time: About 20 minutes
Cooking Time: About 10 minutes

MAKES 4 SERVINGS

ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)

More cooking videos at:
http://www.onepotchefshow.com

Music Track:
“Bright Wish”
by Kevin MacLeod
http://incompetech.com
Royalty Free Music – Used with Permission under Creative Commons license.

source

View Comments (43)

43 Comments

  1. Olivia Monreale

    February 28, 2016 at 12:19 pm

    I cant wait to make this

  2. Dulxbe

    February 28, 2016 at 12:19 pm

    This was delicious, thanks for sharing!

  3. Myron Magno

    February 28, 2016 at 12:19 pm

    those egg yolks are beautiful.

  4. mandy johnson

    February 28, 2016 at 12:19 pm

    omg! marry me.

  5. Pete Rajamountry

    February 28, 2016 at 12:19 pm

    How can you not have an oven? lol

  6. genie2012bones

    February 28, 2016 at 12:19 pm

    love love love your voice!!!

  7. The Minecraft Miner

    February 28, 2016 at 12:19 pm

    YUMMY!!!

  8. X-Treme Faith Church

    February 28, 2016 at 12:19 pm

    some how I had lost you very happy I found you again.

  9. debira0314

    February 28, 2016 at 12:19 pm

    Excellent look delicious doing to make

  10. Marlyne Mitchell

    February 28, 2016 at 12:19 pm

    love itttttttt

  11. andrew truzzi

    February 28, 2016 at 12:19 pm

    Just finished eating this after watching your blog, there were absolutely fantastic! My only concern was that they were slightly loose in texture I guess I'll find out if that was a mistake within the next couple of hours!
    Thanks again

  12. mikitavi

    February 28, 2016 at 12:19 pm

    That looks delicious and easy. Will try!

  13. Phone Account

    February 28, 2016 at 12:19 pm

    Ugh. Trying to lean more paleo, I substituted with coconut flour. I don't recommend it. They taste barely ok but the texture is to granular.

  14. sweta sookun

    February 28, 2016 at 12:19 pm

    hello Chef.. I don't have an oven, how can i do it ?? :O
    Bzw.. I love ur recipes <3 You've guide me a lot 😀 Thank you !!

  15. Kimberly Schatz

    February 28, 2016 at 12:19 pm

    So far all the ones you shared I've tried and they came out good and now my son is trying to make them and he is 12 lol thank you for sharing

  16. Kalida Verdi

    February 28, 2016 at 12:19 pm

    It looks delicious!!! Great Video! Thank you!

  17. NaniVee824

    February 28, 2016 at 12:19 pm

    Any substitutes for mustard?

  18. LampardHartnett

    February 28, 2016 at 12:19 pm

    After you put the milk, do you have to stir the milk until it thicken? Thanks 🙂 

  19. Michael Mann

    February 28, 2016 at 12:19 pm

    you can be trusted

  20. ThanksgivingWalk

    February 28, 2016 at 12:19 pm

    All those delicious dishes!  Would love to be your neighbor.  

    TGW USA Louisiana

  21. Ray Chang

    February 28, 2016 at 12:19 pm

    I made this recipe this afternoon.  I wanted to use up the rest of a way-too-large block of blue cheese I bought at Costco.  Everything went well and they went into the oven.  Then, walking back to my work table I was thinking "Well, that really was fairly easy.  I'm glad I didn't screw anyth…….GOD DAMMIT!"  (I forgot the yolks–sitting there staring at me in a bowl on the table).  Anyway, they puffed up nicely, and taste amazing!!!!  The remaining souffles deflated while I was eating the first two, but I actually think they taste just as good that way.  Thank you, David, for this recipe.  They tasted good and I enjoyed this Saturday afternoon project.  Tomorrow is fish and chips.  We'll see how that goes.  Cheers!

  22. TheJennyb1973

    February 28, 2016 at 12:19 pm

    I've never tasted souffle of any kind before and have always been interested in trying it.  I thought I would make these, but I'm wondering what you would suggest serving them with.  Would this be the main part of the meal (served with a salad or veggie) or would this be a side dish to meat (ham, maybe?)?  My husband and son are pretty hearty eaters, so I'm guessing that this would work best as a side dish for us, but I thought I'd see what others suggest.  Thanks!

  23. Tanya Lemon

    February 28, 2016 at 12:19 pm

    I just found your channel and it is amazing for someone like me who burns water! Thank you!! 

  24. ladyamba1

    February 28, 2016 at 12:19 pm

    Chef, because this is NOT a fool proof kind of creation, please let us see the TEXTURE, as it seems that souffles differ from chef to chef!  No wonder some people don't seem to know what to expect as being the real thing.    Thanks.

  25. Patrick Duke

    February 28, 2016 at 12:19 pm

    I love your reflection in the spoon…did you plan that?

  26. iamwutiam

    February 28, 2016 at 12:19 pm

    When talking about measurements, would it be possible to quickly add the imperial side of things.  You could either add it in the video or the video description, either way is fine with me.  I'm making my first cheese souffle right now and it is slightly annoying to convert everything during the process.  

  27. Kristina R

    February 28, 2016 at 12:19 pm

    I would like to make some and its looks yummy

  28. lynn clark

    February 28, 2016 at 12:19 pm

    Mmm looks great thanks for sharing

  29. Subhajit Biswas

    February 28, 2016 at 12:19 pm

    i tried it …. it was really good… thnx bro

  30. AkubraBromptonGirl

    February 28, 2016 at 12:19 pm

    Thank you!!!! x

  31. James Glass

    February 28, 2016 at 12:19 pm

    200 degrees celsius = 400 degrees fahrenheit

  32. Butterpinksushi

    February 28, 2016 at 12:19 pm

    Youre the best!

  33. Gail Jane

    February 28, 2016 at 12:19 pm

    Looks easy.  Will give it a try.  Thank you.

  34. Jodie Hung

    February 28, 2016 at 12:19 pm

    How much salt and pepper do you recommend? I know it is kind of a personal preference, but I never know how much to put. Thanks!

  35. Shuweb Ali

    February 28, 2016 at 12:19 pm

    How to make 

  36. Nora Taha

    February 28, 2016 at 12:19 pm

    can we use any cheese we want? is it possible to heat it on microwave? 

  37. Jev Kuznetsov

    February 28, 2016 at 12:19 pm

    Great instruction! Would you be so kind to list ingredients (also) in metric units? (grams, ml) . This would make it even easier to reproduce.

  38. pinkster212

    February 28, 2016 at 12:19 pm

    Thanks to you, I made my first soufflé and I added fresh bacon bits, mushrooms and spinach. Delish!!! Thank you so much!!! 

  39. SJK277

    February 28, 2016 at 12:19 pm

    Thank you. It was yummy. I added 11/2 cup champagne cheddar and 1/2 cup Parmesan and some crushed red pepper and 2 Tbsp of spinach and omitted mustard.

  40. Hameeda Aladraj

    February 28, 2016 at 12:19 pm

    I tried your recipe, tastyyyyyyyyyy, thanks

  41. Emmanuel Ciprian Escalante

    February 28, 2016 at 12:19 pm

    Tried this at home aaaaaaaaaaand it's so fucking perfect! Greetings from the Philippines!

  42. paloma

    February 28, 2016 at 12:19 pm

    I don't understand what a soufflé is! Is it like a soft pudding-type of food or is it like bread? Do you just eat it by itself? Or with something else? I've never had anything like a cheese soufflé

  43. Carthamus

    February 28, 2016 at 12:19 pm

    I successfully made my first souffles with this recipe, and they were delicious. :D

Leave a Reply

Your email address will not be published. Required fields are marked *

Mains

More in Mains

Creamy Fish and Potato Bake | One Pot Chef

thecookerybookDecember 1, 2020

Mashed Potato and Beef Pies | One Pot Chef

thecookerybookNovember 27, 2020

Mac and Cheese (in 30 Minutes) | One Pot Chef

thecookerybookNovember 23, 2020

Impossible Quiche | One Pot Chef

thecookerybookNovember 19, 2020

Sweet and Sour Meatballs | One Pot Chef

thecookerybookNovember 15, 2020

Caesar Salad | One Pot Chef

thecookerybookNovember 11, 2020

Shortcut Butter Chicken | One Pot Chef

thecookerybookNovember 7, 2020

Vegetable Pasties | One Pot Chef

thecookerybookNovember 3, 2020

Hoi Sin Beef Stir Fry | One Pot Chef

thecookerybookOctober 30, 2020