Cheese Soufflé

Cheese Souffle
Beth Galton

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Serves 2
preparation
15
minutes
cooking
45
minutes

Ingredients

3
tablespoons
butter
2
tablespoons
grated Parmesan
2
teaspoons
flour
1/2
cup
milk
1/2
cup
grated Gruyere or Cheddar
pinch cayenne pepper
pinch nutmeg
2
egg yolks
2
egg whites
pinch salt

Directions

  1. Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with the Parmesan, then tap out the excess. Set aside.
  2. In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Blend in the cayenne and nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  3. In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.
Jane Kirby
January 2002

Nutritional Information

  • Per Serving
  • Calories 404
  • Calcium 430 mg
  • Carbohydrate 6 g
  • Cholesterol 297 mg
  • Fat 34 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 19 mg
  • Sat Fat 19 g
  • Sodium 334 mg
What does this mean? See Nutrition 101.

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