I was adamant to make this egg pudding, or cheese soufflé for a brunch I hosted a while back after I had watched Nigel Slater make it on TV.
I cannot recommend it enough.
The term soufflé may conjure a daunting feeling, but this is really practically foolproof.
If you have tidbits of leftover various cheese and herbs, this is the perfect opportunity to make this egg pudding, or cheese soufflé. Otherwise, it is well worth buying a block of your favorite cheese just to make it.
Four eggs make plenty to feed three people generously, but beware that this souffle carries a very generous amount of cheese, and some cream as well, so it is not exactly the lightest of dishes, despite its airiness.
a little butter
1 1/2 cups cheddar, grated
1 1/2 cups emmental, grated
4 large eggs
1/2 cup cream
1 Tbsp fresh thyme leaves
salt and black pepper
Preheat the oven to 400F.
Lightly butter three shallow ovenproof bowls or one large.
Put aside a small handful of the grated cheese.
Separate the eggs, putting the whites into a bowl big enough to whisk them in.
Mash the cheese into the egg yolks, then stir in the cream, chopped herbs and a seasoning of black pepper and a very little salt.
Whisk the egg whites until they are almost stiff, then fold them firmly but gently into the cheese mixture.
Divide the mixture among the three buttered bowls or pour the whole thing into the large buttered shallow oven-prof bowl.
Scatter over the saved handful of grated cheese, put the dish(es) onto a baking sheet and bake for 10-15 minutes (or 15 to 20 minutes for the large dish), until lightly risen and creamy inside.
Serve immediately whilst the puddings are still puffed and golden.
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