Dutch Cheese Soufflé

Ingredients

While the French soufflé typically uses a variety of cheeses, the Dutch Cheese Soufflé focuses on the distinct flavor of Gouda cheese. Additionally, the Dutch version often incorporates herbs and spices like nutmeg or cayenne pepper to enhance the taste. This adaptation embraces the Dutch love for cheese and adds a unique twist to the traditional French dish. We alse have the original recipe for Soufflé, so you can check it out.

• 4 tablespoons (60g) unsalted butter, plus extra for greasing 4 tablespoons (60g) unsalted butter, plus extra for greasing
• 4 tablespoons (50g) all-purpose flour 4 tablespoons (50g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs, separated 4 large eggs, separated
• 1 cup (100g) Gouda cheese, grated 1 cup (100g) Gouda cheese, grated
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 10g (2g sugars)
• Protein: 16g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease the soufflé dish with butter.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
3. 3.
   Gradually whisk in the milk, ensuring there are no lumps. Cook for another 2-3 minutes until the mixture thickens.
4. 4.
   Remove the saucepan from heat and let it cool slightly. Then, whisk in the egg yolks, Gouda cheese, nutmeg, cayenne pepper, salt, and pepper.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form.
6. 6.
   Gently fold the beaten egg whites into the cheese mixture until well combined.
7. 7.
   Pour the mixture into the prepared soufflé dish and smooth the top.
8. 8.
   Bake in the preheated oven for 25-30 minutes or until the soufflé is puffed up and golden brown.
9. 9.
   Serve immediately while the soufflé is still hot and fluffy.

Treat your ingredients with care...

• Gouda cheese — Use a young Gouda for a milder flavor or an aged Gouda for a stronger taste.
• Nutmeg — Grate fresh nutmeg for the best flavor.
• Cayenne pepper — Adjust the amount according to your spice preference.
• Egg whites — Make sure the bowl and beaters are clean and free from any traces of grease to achieve stiff peaks.
• Soufflé dish — Use a deep, round dish with high sides to allow the soufflé to rise properly.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the cheese mixture to maintain the soufflé's lightness.
• Avoid opening the oven door while the soufflé is baking to prevent it from deflating.
• Serve the soufflé immediately after baking as it will start to deflate as it cools.
• Experiment with different herbs and spices to customize the flavor of your Dutch Cheese Soufflé.
• Pair the soufflé with a fresh green salad for a complete meal.

Serving advice

Serve the Dutch Cheese Soufflé as a main course accompanied by a side salad or roasted vegetables. It can also be served as an appetizer or a light lunch option.

Presentation advice

Present the Dutch Cheese Soufflé straight from the oven to showcase its impressive rise and golden brown crust. Dust the top with a sprinkle of freshly grated Gouda cheese and a pinch of cayenne pepper for an extra touch of elegance.