Creamy Souffle with Bechamel Sauce Recipe
A soft, airy souffle made with bechamel sauce and cream cheese.
Flour wheat / Flour
Preheat the oven to 180°C. Prepare the bechamel sauce: melt the butter in a large frying pan.
Add the flour and fry it for a couple of minutes.
In small portions, pour the milk into the pan and, stirring constantly, heat over low heat until the flour is completely dissolved and the sauce becomes homogeneous.
Remove the pan from the heat, add the nutmeg, mix everything together and cool slightly.
Separate the whites from the yolks. Beat the yolks with a whisk.
In small portions, add half of the bechamel sauce to the yolk mass. Add the remaining half of the sauce and put it in a jar.
Add the cream cheese and beat with a mixer until smooth.
Add salt and whisk the whites into a strong foam.
Combine half of the whipped whites with the souffle, then carefully introduce the remaining ones.
Grease the baking molds with butter and spread out the souffle, filling them with 2/3 of the volume. Bake in the preheated oven in hydro mode for 12-15 minutes.
For those who do not have the “hydro” mode, place the souffle molds in a baking tray with hot water and bake in a preheated oven for 30-40 minutes.
Serve a warm souffle with bechamel sauce and finely chopped dill.
A chilled souffle can be served with caviar. Bon Appetit!
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