Classic Cheese Soufflé
User Reviews
5
Classic Cheese Soufflé
Description
This soufflé begins by coating ramekins with butter and Parmesan cheese to prevent sticking and add flavor. A roux is made from butter and flour, then combined with warm milk to form a thick béchamel sauce. Seasonings including salt, paprika, and nutmeg are added before whisking in egg yolks. After cooling, shredded Gruyere cheese is folded in.
Separately, egg whites are beaten to stiff peaks and carefully folded into the cheesy batter, preserving the air incorporated for leavening. The mixture is then divided into the prepared dishes and baked at a high temperature to encourage rising and a golden crust formation.
The result is a soufflé with a crisp, slightly browned exterior and a moist, fluffy interior. It features the nutty, savory flavors of Gruyere and a delicate spiced undertone from the paprika and nutmeg. This dish is typically served immediately out of the oven to enjoy its full rise and airy texture.
Ingredients
- 2 tablespoons Parmesan Cheese grated
- 2 1/2 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 1 cup milk warm
- 1/2 teaspoon salt
- 1/8 teaspoon paprika optional
- ground nutmeg small pinch
- 4 large egg yolk
- 5 large egg white
- 1 cup gruyere cheese shredded, or other very flavorful cheese
Instructions
- Place the oven rack in the lower third of the oven. Preheat the oven to 400ºF / 205 C. Butter four 8-ounce ramekins (or a 1 1/2-quart soufflé dish) and divide the Parmesan cheese between them, coating the bottoms and sides with the cheese.
- Melt the butter in a small saucepan over medium heat. Add the flour and whisk it continually for about 2 minutes but do not let it brown. Pour in the hot milk, continuing to whisk until the mixture is very thick, another 2-3 minutes. Remove the saucepan from heat and whisk in the salt, paprika and nutmeg. Whisk in the egg yolks one at a time. Pour the mixture into a large mixing bowl then cover and let it cool to room temperature.
- In a clean and totally dry mixing bowl, beat the egg whites until stiff peaks form. Be careful not to over-beat. Fold one large spoonful of the egg whites into the batter. Fold in the cheese. Very gently fold in the remaining egg whites. Be careful not to over-mix the mixture - leave some small lumps.
- Divide the mixture between the ramekins (or in the 1 1/2 quart souffle dish), filling them 3/4 full. Use a butter knife to smooth the tops. Bake for 20 minutes and do not open the oven during that time. Bake until golden brown, you may need to bake up to an additional 5 minutes. The soufflés will begin to deflate a little the moment you remove them from the oven, so serve immediately!Tip: Have your guests already seated at the table just before the souffles are ready to come out of the oven so you can immediately serve them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 248mg | 83% |
| Sodium | 671mg | 28% |
| Potassium | 217mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 897IU | 18% |
| Calcium | 458mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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