Cașcaval Soufflé | Fluffy Baked Brunch
(0)
50 min
Under an hour
Sezamo
Un clasic desăvârșit al brunch-ului românesc: sufleu rumen și incredibil de aerat, preparat din cașcaval aromat, sos cremos și albușuri spumă. O textură pufoasă ca un norișor cald, desăvârșită la cuptor.
Preparation method
Preparation and béchamel sauce
Preheat the oven to 180°C (conventional top and bottom heat without fan). Grease an ovenproof soufflé dish with a little butter and dust the sides with flour or finely grated cașcaval.
Finely grate the cașcaval cheese. Carefully separate the eggs: place the 4 egg yolks into a small bowl, and the egg whites into a clean, dry bowl for whipping.
In a small saucepan, melt the butter over low heat. Add the white flour and whisk vigorously for 1 minute without browning it. Gradually pour in the warm milk, whisking continuously to prevent lumps, until you get a smooth and thick béchamel sauce. Let it simmer on low heat for 2 minutes, then set the saucepan aside to cool slightly.
Chef's tip
Do not open the oven door during the first 20 minutes of baking; otherwise, the sudden drop in temperature can cause the soufflé to collapse before the egg structure has set.
A quality aged Romanian cașcaval provides an intense flavor and an impeccably creamy texture inside the soufflé.
15 min
Under an hour
