Cast Iron Skillet Souffle

Cast Iron Skillet Souffle

Cast Iron Skillet Souffle with andouille sausage.

Cast Iron Skillet Souffle is definitely a challenge to traditional methods but can yield some tasty possibilities. While souffle usually shows up in some form of ceramic ramekin, this one started it’s life in a cast iron skillet followed by a 2 Qt. dutch Oven for baking. As it is a cheese souffle, I wanted something befitting a main course. To that end a saute of diced Andouille sausage, sliced red onions and baby portobello’s topped it off.
While Souffle’s tend to be the subject of numerous jokes about them going flat as a pancake under certain conditions, they do settle after they cool. This is normal even though all the pictures you see show them popping out of the pans. And this recipe is no exception. But, it holds the toppings up for the second baking and has a very light consistency and a wonderful cheesy taste. Serve with a side salad and you have a great dinner or brunch. A dash of hot sauce is nicely adds a real kick also.


Thanksgiving Sale at CHEFS Catalog! Save up to 60% plus FREE Shipping Any Order!


 

Print Recipe
Cast Iron Skillet Souffle
A nice light little skillet souffle just perfect for two.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine French
Prep Time 45 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Side Dish
Cuisine French
Prep Time 45 minutes
Cook Time 90 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Liberally grease the Dutch Oven with the room temperature butter.
  2. Sprinkle the parmesan cheese in and roll around the pan.
  3. Preheat oven to 375.
  4. Add 1 Tbsp. butter to skillet and saute Andouille, onion, peppers, and mushroom till soft. Set aside.
  5. Add 3 Tbsp. butter to skillet and heat until the water cooks out.
  6. Combine flour, dry mustard, garlic powder, and salt. Wisk into butter and cook for 2 minutes.
  7. Gradually wisk in the hot milk and cook till till it's thick and bubbly.
  8. Temper the egg yolks by gradually adding to the milk mixture a bit at a time stirring constantly.
  9. Remove from heat and add the cheese. Stir until incorporated.
  10. Whip the egg whites and cream of tartar and water until firm and glossy.
  11. Gently fold the whites into the skillet mixture by thirds.
  12. Pour the mixture into the Dutch Oven. Bake for 35 minutes and remove. Let cool for 10 minutes.
  13. Add toppings, and return to oven for 10 minutes.
Recipe Notes

Since this is cooked in cast iron, keep an eye on the heat. Medium to medium high should do it for the skillet. Let the skillet warm for about 15 minutes before starting.

Share this Recipe

 PREP STEPS

Having all the items prepped goes a long way to making a great dish. It’s all in the timing.

TOOL TIME

Lodge12" Skillet

Lodge12″ Skillet

This is just a good all around cast iron skillet to have. At 12″ it makes a good fit for almost any cooking task you can come up with. Easily the most popular Lodge skillet out there.

Get one from Amazon or your favorite local dealer. 

 

 

 

Lodge Cast Iron Dutch Ovens

Lodge 2 QT Dutch Oven

This is just a great little Dutch Oven. It may seem a bit puny to many, but this little wonder can do some really great things on a stove top or in an oven. Good for simple dinners or just reheating leftovers, as a utility pot it has no equal in the cast iron world. For the above recipe it was a perfect little pot.

Grab one from Amazon. It’s unique.


Leave a Reply