Cheese Souffle

Cheese souffle is the perfect example of a complicated dish that can be broken down into components that can then be frozen, making the dish easier to make on a weeknight.  I know from long experience that egg whites freeze really well.  They can be thawed and then used as normal without any noticeable change.  One day as I was putting some egg whites in the freezer I thought about cheese souffle.  I love cheese souffle, but it's too much work to make on a regular basis.  However, a souffle is made by folding whipped egg whites and a batter together..  Looking at the egg whites I was about to put in the freezer made me realize I could probably freeze the egg whites and batter separately.  Then to make a souffle all I would have to do was thaw the two components, whip the egg whites, fold everything together and bake. 

It worked!  I took me about an hour to prepare the batter.  This is why we don't eat souffle often, but with the components in the freezer it only took me a few minutes to whip up the souffles.  This means I could make a big batch of souffle and have souffle several times for the same amount of time and work that it would take me to make souffle once.



I realize that you may not be interested in putting the time and effort into making souffle, but this can be applied to other things as well.  What's one of your favorite meals that just takes too much effort to make a often as you would like to have it?  Maybe that meal isn't a good candidate for freezing, but perhaps it can be broken down into components that do freeze.  Freezing these components can make it easier to have the meal regularly.

Adapted from: Professional Cooking
Difficulty: Hard
Category: Some Assembly Required
Recipe Column: DT

Cheese Souffle
Serves 12

12 eggs
1/4 tsp salt

2 1/2 oz unsalted butter
2 1/2 oz flour
3 cups milk
1 1/2 tsp salt
1 tsp pepper
pinch cayenne pepper
pinch nutmeg
10 oz Gruyere, grated

1. Decide how many batches you want to divide your souffle mixture into.  I doubled the recipe and divided it into four batches, so each batch was half a recipe or 6 servings.  Set out containers for each batch you want to make.  I set out 4 containers.  Separate the egg yolks and the egg whites, dividing the egg whites equally between the containers.  Divide the first measurement of salt between the containers. I put 6 egg whites and 1/8 tsp salt in each of my 4 containers.  All the egg yolks can go in a bowl together.  They don't need to be divided.  Seal and place the containers of egg whites in the freezer.  You're done with them until you're ready to make and eat your souffles.  Set the egg yolks aside for now.  Tip: Most people separate eggs by switching the egg yolk back and forth between two halves of the shell, letting the white gradually drip out.  This is a difficult way to separate eggs.  It takes a long time and there's a good chance the sharp edge of the yolk will cut into the egg yolk, contaminating your whites.  Instead simply crack the egg into your bare hand.  Let the whites drip through your fingers into the container while the yolk stays in your hand.  It's much faster and easier. 
2. Melt the butter in a medium sauce pan.  Add the flour and stir to combine.  Cook, stirring constantly, for a few minutes.
3. Gradually add the milk, whisking constantly. Make sure you add the milk slowly enough that you have time to incorporate it fully into your roux(flour and butter mixture).  I add a splash at first and stir it in fully.  Then another splash, and another.  As the mixture gets more liquid you can start to add the milk faster.
4. Continue to cook over medium heat, stirring constantly, until the mixture is thick and smooth and has lost its floury taste.
5. Remove from heat and stir in the salt, pepper, cayenne and nutmeg.
6. Stir the egg yolks into the hot sauce, whisking quickly to prevent lumps.  Gradually stir in the cheese.
7. Divide the mixture into containers, one for each batch. (4 for me)

Four containers of cheese batter with their four containers of egg whites ready to go in the freezer.

To freeze:

Cool the mixture completely and put the containers in the freezer.

To serve:

1. Thaw both containers in the fridge thoroughly.  I let mine thaw for 2 days because it won't work if either the egg whites or batter are frozen at all.
2. Take the containers out of the fridge 2 hours before you want to eat.  Let them set out for an hour to come to room temperature.
3. Meanwhile, preheat the oven to 375 degrees.
4. Grease the number of required ramekins with butter (6 for me) and then coat them with bread crumbs.
5. Beat the egg whites until they form stiff peaks.  Transfer the cheese mixture to a wide bowl and gently fold the egg whites into the cheese mixture.  Divide the mixture between the prepared ramekins.
6. Bake for 40 minutes without opening the oven.  Check for doneness by gently jiggling the souffle. If they wiggle in the center, bake for another 5 to 10 minutes until they are no longer jiggly.
7. Remove from oven and serve immediately.

Serve with vegetable of your choice.  I served it with this green bean salad, which is one of my favorites, but you can serve it with something simpler.