Rating: 4 stars
130 Ratings
  • 5 star values: 51
  • 4 star values: 30
  • 3 star values: 29
  • 2 star values: 17
  • 1 star values: 3


Credit: Beth Galton

Recipe Summary

15 mins
45 mins
Serves 2


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

calcium 430mg; 404 calories; carbohydrates 6g; cholesterol 297mg; fat 34g; iron 1mg; protein 19mg; saturated fat 19g; sodium 334mg.