Why must cheese soufflé be served at once?

Erken writes that it is served the moment it leaves the oven.

Can I use paper cases?

Yes, Erken mentions small paper cases greased with butter and dusted with rusk crumbs.

Cheese soufflé

Name: Cheese soufflé
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 50 g butter; 50 g potato flour; 1 dl milk; 4 pc eggs (yolks and whites separated); 125 g grated sharp cheese; 1 tsp salt; butter and rusk crumbs (for the moulds)

Small cheese soufflés: potato flour and milk cooked thick with butter and salt, stirred with cheese and egg yolks, stiffly whisked whites folded in, and baked 15-20 minutes in small moulds. From Erken's Stor kokebok (1949), p. 37.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 37 (falt i det fri)

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About the dish

Erken stresses that the soufflé must be served the moment it comes out of the oven.

How to make it

1
Cook the base
Stir potato flour and milk together in a pan, add butter and salt and cook until the mixture sets.
2
Stir in cheese and eggs
Stir in the cheese and egg yolks, continuing to stir. Finally fold in the stiffly whisked egg whites.
3
Fill the moulds
Divide the mixture among small greased porcelain moulds, or small paper cases greased with butter and dusted with rusk crumbs.
4
Bake and serve
Bake in a good hot oven (about 200 C) for 15-20 minutes. Serve at once, arranged on a dish lined with a napkin or cake paper.

Changes from the original

Old measures converted to dl; 'potetesmel' read as potato flour. 'Good hot oven' interpreted as about 200 C. The eggs are split into yolks and whites as the method describes.

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Frequently asked questions

Why must cheese soufflé be served at once?: Erken writes that it is served the moment it leaves the oven.
Can I use paper cases?: Yes, Erken mentions small paper cases greased with butter and dusted with rusk crumbs.

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