Cheese Souffle

by on September 14, 2015 » Add the first comment.
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souffleGrease a 2 quart baking dish
Dust the dish with Parmesan cheese
Optionally, you can use individual ramekin dishes for personal souffles

EGGS
Separate egg whiles from yolks – This works better when the eggs are cold – set aside

CHEESE MIXTURE
Mix 6 oz grated Gruyere cheese and 5 oz grated Parmesan cheese – set aside

BECHEMEL SAUCE
Mix together
4 TBL AP flour
pinch of nutmeg
1/4 tsp paprika
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp white pepper
then
In small dutch oven melt 4 TBL butter
and above dry ingredients to the butter, then cook just until it starts to brown

Drizzle in 1 1/3 C whole milk while whisking the whole time
Cook until thickened

Add cheese mixture to bechemel sauce
Cool 10 minutes
Beat egg yolks, then mix 1.5 tsp fresh chopped parsley in with egg yolks
Mix egg yolk mixture into bechemel cheese mixture

In clean mixer bowl beat egg whites and 1/4 tsp cream of tartar
Beat on medium until the start to increase in volume, then beat on medium high until they form stiff peaks – They should still be glossy.

Mix bechemel in with the egg whites
– Mix them well, but quickly – not for more than 15 seconds.

Pour into baking pan – leaving at least one inch at the top for expansion
Top with more grated Parmesan
Bake at 350 degrees for about 30-35 minutes
– Bake until internal temperature of 170 degrees
Serve within 5 minutes or it will start to flatten

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