Cheese Soufflé
Pair this souffle with a simple green salad and a glass of wine and you have a perfect summer meal. I like to enjoy this on "Meatless Monday". You can make this recipe in two individual (8oz.) ramekins or as 1 larger (16oz) shuffle. It also doubles well.
Ingredients
- 4 Tbs. Unsalted Butter
- 2-4 Tbs. Finely Grated Parmesan Cheese
- 2 Tbs. All-purpose Flour
- 1/2 Cup Whole Milk, room temperature
- 1/2 Cup Grated Gruyere Cheese
- 1/4 Cup Grated Medium Cheddar Cheese
- 1/8 tsp. Cayenne Pepper, optional
- 1/8 tsp. Nutmeg
- 2 Lg. Eggs, separated
- pinch Kosher Salt
Instructions
- Preheat oven to 375°.Use 1 Tablespoon of butter to grease your ramekins (2-8oz or 1-16 0z) and then coat with grated parmesan.
- In a small saucepan melt the remaining butter and then stir in flour with a whisk. Cook over medium heat for about a minute. You are looking to cook out the raw flour smell. You are essentially making a light roux.Slowly whisk in the milk and continue whisking until sauce starts to boil.Immediately remove from heat and whisk in both cheeses.Stir in cayenne and nutmeg. Whisk until smooth.While whisking fast, stir in egg yolks, one at a time. You want to stir fast to keep your eggs from curdling. Set aside.
- In a clean bowl beat together the egg whites and salt until egg whites are stiff but not dry. You want them to hold a peak but still look shiny.Whisk about 1/4 of the egg whites into the egg yolk/milk mixture. Then gently fold in the remaining egg whites into the egg yolk/milk mixture. Don't stir in. You want the egg whites to stay light and not deflate.
- Spoon into prepared ramekins and place on a baking sheet.Bake at 375° for 40 minutes for large shuffle or 20 minutes for two smaller ones.