A souffle is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word "souffle" is of French origin which means "to blow up" or "to puff up." This is a good description of what happens to this combination of custard and egg whites when put in the oven.
Every souffle is made from two basic components: a French creme patissiere base/flavored cream sauce or puree and egg whites beaten to a soft peak meringue. The base provides the flavor, and the whites provide the "lift." Foods commonly used for the base in a souffle include cheese, jam, fruits, berries, chocolate, banana and lemon.
When baking a souffle of any kind, make sure you serve it as soon as it comes out of the oven while it is still puffed up and fluffy because it will generally fall after five or ten minutes after it is removed from the heat.
Souffles can be made in containers of all shapes and sizes, but it is traditional to make souffles in containers called ramekins. These containers vary greatly in size, but are typically glazed white, flat-bottomed, round porcelain with unglazed bottoms and fluted exterior borders.
There are many easy cheese recipes available. Find one online and bake a cheese souffle today to serve your family on National Cheese Souffle Day.