Cheese Souffle

By AshleyRuss

Ingredients

• 3 tablespoons butter
• 2 tablespoons grated Parmesan
• 2 teaspoons flour
• V, cup milk
• V, cup grated Gruyere or Cheddar
• Pinch cayenne pepper
• Pinch nutmeg
• 2 egg yolks
• 2 egg whites
• pinch salt

Details

Servings 2

Preparation

Step 1

Hands-on time: 15 minutes
Total time: 45 minutes

Heat oven to 375@ F. Grease one 16-
ounce or two 8-ounce ramekins with
1 tablespoon of butter. Coat with the
Parmesan, then tap out the excess.
Set aside.

in a small saucepan, over medium
heat, melt the remaining butter. Sur in
the flour and cook 1 minute.Whisk in
the milk and cook, stirring constantly,
until the sauce boils, 1 minute. Remove
from heat and stir in the cheese until
melted. Blend in the cayenne and nut-
meg, whisk in the yolks one at a time.
Set aside. (The recipe can be made to
this point up to 1 day ahead. Cover
with plastic wrap and refrigerate.)
In a clean bowl, beat the egg whites
with the salt until stiff (but not dry)
peaks form. Stir 1/4 of the egg whites
into the cheese sauce to loosen it.
Gently fold in the remaining egg
whites. Spoon into the ramekins. Bake
until puffed and browned, 40 minutes
for a 16-ounce souffle, 20 minutes for
two smaller ones. Serve immediately.