Kaassoufflé Schotel
An oven-baked Dutch cheese soufflé casserole layering crisp all-butter puff pastry, molten aged Gouda cheese, free-range eggs, cream, and a fragrant pinch of nutmeg and cayenne pepper.
Ingredients
- • 1 sheet all-butter puff pastry (rolled to fit baking dish)
- • 250g aged Dutch Gouda cheese, coarsely grated
- • 100g mild young Gouda cheese, diced
- • 3 large free-range eggs
- • 150ml double cream
- • 100ml whole milk
- • 1/2 tsp freshly grated whole nutmeg
- • 1/4 tsp cayenne pepper
- • 30g fine breadcrumbs for lining
- • Butter for greasing, sea salt and black pepper
Preparation Steps
Butter a 22cm earthenware pie dish and dust with fine breadcrumbs. Line the dish with the puff pastry sheet, trimming the edges with a 1cm overhang. Prick the base lightly with a fork.
Spread the grated aged Gouda and diced young Gouda evenly across the base of the pastry shell.
In a bowl, whisk together the eggs, double cream, milk, nutmeg, cayenne pepper, salt, and black pepper until frothy and smooth. Pour the custard mixture gently over the cheeses in the pastry shell.
Bake in an oven preheated to 190°C (170°C fan) for 25 to 30 minutes until the pastry is puffed and golden, and the cheese custard is puffed, set, and richly browned on top. Allow to settle for 5 minutes before slicing.