Ingredients: |
Ingredients: 1 oz. Parmesan or Pecorino cheese, grated (1/2 cup)
1/4 cup (1 1/4 oz.) all-purpose flour
4 tbsp. unsalted butter
1 1/3 cups whole or 2% milk
6 oz. Gruyere cheese (or Comte or sharp cheddar), shredded (1 1/2 cups)
6 large eggs, separated
1/4 tsp paprika
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp white pepper
Pinch of ground nutmeg
2 tsp minced fresh parsley
1/4 tsp cream of tartar
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Directions: |
Directions:**This souffle is great on its own or with a green salad for a light dinner**
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch round (2-quart) soufflé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan.
2. Combine flour, paprika, salt, cayenne, white pepper, and nutmeg in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute. Remove pan from heat and whisk in Gruyère and 5 tablespoons Parmesan until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks and 1 1/2 teaspoons parsley.
3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Add cheese mixture and continue to whip until fully combined, about 15 seconds.
4. Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan. Bake until risen above rim, top is deep golden brown, and interior registers 170 degrees, 30 to 35 minutes (typically reached ~33-35 min). Sprinkle with remaining 1/2 teaspoon parsley and serve immediately.
**To prevent the soufflé from overflowing the soufflé dish, leave at least 1 inch of space between the top of the batter and the rim of the dish; any excess batter should be discarded. The most foolproof way to test for doneness is with an instant-read thermometer. To judge doneness without an instant-read thermometer, use two large spoons to pry open the soufflé so that you can peer inside it; the center should appear thick and creamy but not soupy.** |
This recipe for Cheese Souffle (Adapted from America's Test Kitchen) is from