Cheese Soufflé
Serves 2|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.)
- 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.
Nutritional Information
- Per Serving
- Calories 404
- Calcium 430mg
- Carbohydrate 6g
- Cholesterol 297mg
- Fat 34g
- Fiber 0g
- Iron 1mg
- Protein 19mg
- Sat Fat 19g
- Sodium 334mg
What does this mean? See
Nutrition 101
.
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Quick Tip
A soufflé is done when it has risen about 2 inches over the rim and is a light golden brown.
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