- Calcium 430mg
- Calories 404
- Carbohydrate 6g
- Cholesterol 297mg
- Fat 34g
- Fiber 0g
- Iron 1mg
- Protein 19mg
- Sat fat 19g
- Sodium 334mg
Cheese Soufflé
Beth Galton
How to Make It
Step 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.
Step 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.)
Step 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.
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rmrw121
2011-07-17T17:50:10-04:00
This was very easy to make and very good, we really liked it. A word of caution...DO NOT put this in a 16 oz. casserole. It needs the next size up, like maybe a 20 or 24 oz.
SuzD18
2011-01-31T11:10:56-05:00
This was excellent. I used 2/3 cup of Jarlsburg cheese and whipped the egg whites in a copper bowl. It came out perfect and tasted delicious. It was plenty for two.
