cheese soufflé

Categories: Eggs, Posted by Sandy Bergsten


3 ounces grated swiss or gruyere cheese

1 tablespoon grated parmesan cheese (plus 2 tablespoons for dusting the soufflé dishes)

3 egg yolks- room temperature

4 egg whites- room temperature

2 tablespoons butter

2 tablespoons flour

¾ cup whole milk

Pinch of kosher salt

¾ teaspoon Dijon mustard

1/8 teaspoon powdered garlic

Pinch of cayenne pepper

Pinch of grated nutmeg

Dash of ground pepper



Preheat oven to 400 degrees. Butter a 6-8 cup soufflé dish or two 2-cup tall individuland soufflé dishes. Dust all the sides with finely grated parmesan cheese, tap out excess. Set aside.

Melt the butter in a saucepan over medium heat and whisk in flour. Cook the roux for a couple minutes, whisking frequently, taking care that it doesn’t burn. Whisk in the milk, continue whisking until a smooth sauce forms. Remove the pan from the heat and whisk in the seasoning, then the grated cheeses.

When the sauce has cooled considerably whisk in the egg yolks one at a time.

In a clean bowl whip the egg whites until stiff peaks begin to form.

Stir in ¼ of the whipped egg whites into the cheese mixture to lighten the mixture. Pour the cheese mixture into the bowl with the egg whites and gently fold until almost mixed. Carefully pile this mixture into the buttered soufflé dish.

Place the soufflé dish in the preheated oven and immediately reduce the heat to 375 degrees. Bake for 30-35 minutes until puffed and golden with a set center. Do not open the oven door at any time. Serve immediately tableside.

Serves 2-3

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