Cheese Soufflé

Cheese Souffle
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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
  • egg yolks
  • 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.
By February, 2002

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 .

Quick Tip

Orange Souffle
A soufflé is done when it has risen about 2 inches over the rim and is a light golden brown.

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