Cheese Souffles

By mirelsonp

Ingredients

• 2 tsp unsalted butter, softened
• 8 tsp finely grated Parmigiano-Reggiano cheese
• 2 1/2 Tbsp all-purpose flour
• 1/8 tsp ground red pepper
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp freshly ground black pepper
• 1/2 cup olus 2 Tbsp 1% low-fat milk
• 2 Tbsp dry white wine
• 1/4 tsp kosher salt
• 2 oz cave-aged Gruyere cheese, shredded (about 1/2 cup)
• 2 large egg yolks
• 4 large egg whites

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400 degrees.

2. Coat each of 4 (1-cup) souffle dishes evenly with 1/2 teaspoon butter. sprinkle each souffle dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.

3. Combine flour and the next 3 ingredients (through black pepper) in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyere cheese; stir until cheese melts. Spoon the mixture into a large bowl, and let stand for 5 minutes. Stir in egg yolks.

4. Place egg whites in a large bowl; beat with a mixer at high speed until medium peakes form (do not overbeat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in 400 degree oven. Immediately reduce oven temperature to 375 degrees. Bake sourffles at 375 degrees for 17 minutes or until puffy and golden.