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Souffle au Fromage Recipe

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This recipe for Souffle au Fromage, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Foster
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons butter
2 tablespoons milk
1 cup milk
2 teaspoons Dijon mustard
Nutmeg
Salt and pepper
4 egg yolks
2/3 cup freshly grated Gruyere cheese
1/3 cup freshly grated Parmesan cheese
5 egg whites

Directions:
Directions:
Preheat the oven to 425. Butter a 4-cup souffle dish and fit it with a buttered wax paper ring extending 3 inches above the rim.

In a saucepan over medium-low heat, melt the butter, add the flour, and cook, whisking, for 3 minutes. Add the milk, mustard, nutmeg and salt and pepper and simmer, whisking occasionally, for 5 minutes. Remove the pan from heat and whisk in the yolks, one at a time. Stir in the Gruyere and 1/4 cup of the Parmesan.

In the large bowl of an electric mixer, beat the egg whites until they hold stiff peaks. Stir one quarter of them into the egg yolk mixture. Gently fold in the remaining egg whites. Pour into the souffle dish and sprinkle with the remaining Parmesan. Place the souffle dish in the lower third of the oven and reduce the oven temperature to 375. Bake for 25-30 minutes, or until puffed and browned. Remove the collar and serve at once.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
I first prepared this as part of an assignment for my high school French class. It's not as hard as it sounds and is delicious!

 

 

 

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