Cheese Souffle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup (1 oz.) grated Parmesan cheese, divided
1½ cups (6 oz.) shredded Gruyere cheese
¼ cup all-purpose flour
¼ tsp. paprika
¼ tsp. salt
⅛ tsp. cayenne
⅛ tsp. white pepper
Pinch ground nutmeg
5 Tbsp. unsalted butter
1 ⅓ cups milk
2 tsp. fresh parsley, divided
6 eggs
¼ tsp. cream of tartar
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Directions: |
Directions:1. Preheat the oven to 350º. Spray 8-inch round souffle dish with cooking spray, then sprinkle with 2 Tbsp. Parmesan.
2. Grate and shred the cheeses if you haven't already. Separate the eggs, placing the whites in a large stainless steel mixing bowl and the yolks in a small bowl. Finley mince the parsley.
3. Whisk the flour, paprika, salt, cayenne, pepper, and nutmeg in a bowl.
4. Melt the butter in a large saucepan over medium heat. Stir in the flour mixture and cook, stirring constantly, until completely combined (1-2 minutes). Slowly whisk in milk and bring to a simmer. Cook, whisking constantly, until thickened and smooth (2 minutes).
5. Remove pan from heat and immediately add Gruyere and 5 Tbsp. Parmesan. Whisk until melted and smooth. Let cool (10 minutes).
6. While cheese mixture is cooling, finely mince the parsley. Once it has cooled, whisk in egg yolks and 1½ tsp. parsley.
7. Add the cream of tartar to the egg whites and beat until stiff peaks form (3-4 minutes). Add cheese mixture and continue to whip until fully combined (15 seconds).
8. Pour mixture into the prepared dish. Bake until the souffle doubles in height and the top is a deep golden brown (30-40 minutes). Sprinkle with remaining ½ tsp. parsley and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:50-60 minutes |
Personal
Notes: |
Personal
Notes: Soufflé takes a little more skill and finesse than the recipes in the "Everyday" section. It's a fun "fancy" dish to make for guests or for a special occasion. I swapped out the version of this recipe in the first edition for a version that I find to be slightly simpler to make and much tastier! It's different than a usual souffle recipe in that you don't have to carefully fold in the egg whites - trust me, it makes a perfect light and fluffy texture even after they lose some of the air! You can swap out the Gruyere for sharp cheddar, Gouda, or another flavorful, medium-hard cheese. Also, if you don't have a souffle dish, you can make do with any oven-safe round dish with fairly straight sides. A souffle will collapse soon after removing it from the oven, but you can return it to the oven for about 5 minutes to get back the visual effect. Serve with a green vegetable or salad for a light dinner.
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