Cheese Souffle
Created by TxGriffLover on October 26, 2011
- Servings: 5
- Prep Time: 15m
- Cook Time: 25m
- Recipe #1415
Ingredients
- 5 tablespoons unsalted butter
- 1/4 cup finely grated Parmigiano-Reggiano cheese (about 1 oz), plus more for the dish
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- Pinch cayenne pepper
- Pinch freshly ground nutmeg
- Coarse salt and freshly ground black pepper
- 4 large egg yolks
- 3/4 cup grated Gruyere cheese (about 2 1/2 oz)
- 3 tablespoons finely chopped fresh herbs (such as chervil, chives, or parsley)
- 6 large egg whites
How to Make
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Step 1: Position an oven rack in the middle of the oven, and preheat to 400º.
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Step 2: Using 2 T of the butter, grease a 1-quart souffle dish or four 8-oz souffle ramekins and sprinkle with Parmigiano-Reggiano cheese to coat (if using the ramekins, place them on a baking sheet).
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Step 3: To make the bechamel sauce, in a heavy-bottomed saucepan, melt the remaining 3T butter over medium heat.
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Step 4: Whisk in the flour, and cook until foaming but not browned, about 1 minute.
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Step 5: Whisk in the milk.
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Step 6: Add the cayenne and nutmeg, and season with salt & pepper; bring to a boil over high heat.
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Step 7: Once it is at a boil, continue cooking, stirring constantly, until the sauce thickens, about 2 minutes.
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Step 8: Whisk together the yolks and a bit more salt & pepper in a small bowl.
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Step 9: Temper the yolks so they won't curdle from the heat of the sauce first, add a little of the hot sauce to the yolks and whisk to combine.
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Step 10: Add the yolk mixture a little at a time to the bechamel sauce and whisk quickly to blend.
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Step 11: Fold in the Gruyere, the remaining 1/4 c Parmigiano-Reggiano, and the herbs.
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Step 12: Taste and adjust for seasoning with salt & pepper and set aside.
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Step 13: To beat the egg whites, in the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of salt on medium speed until foamy, then increase the speed to high and whip until stiff peaks form, 2-3 minutes.
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Step 14: Add about 1/4 of the beaten egg whites to the sauce and stir until well-mixed, then pour this lightened mixture over the remaining whites and fold together as gently as possible.
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Step 15: Fill the prepared dish, smoothing the top with a metal spatula; rub your thumb around the inside edge of the rim, making a shallow channel around the batter.
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Step 16: Place the souffle in the oven, reduce the heat to 375º, and bake until puffed, golden and just set in the center, about 25 minutes for one large souffle or 12-15 minutes for individual souffles.
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Step 17: Remove from oven and serve immediately.
Nutritional Facts
- Serving Size: 1 (179 g)
- Calories 456.8
- Total Fat - 39.2 g
- Saturated Fat - 13.8 g
- Cholesterol - 63.7 mg
- Sodium - 530.2 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 2.5 g
- Sugars - 1 g
- Protein - 12.2 g
- Calcium - 360.8 mg
- Iron - 0.5 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg