Cheese Soufflé
The first thing to know about cheese soufflé is that while it should look dramatic, making it shouldn’t be. (Don’t worry: It won’t fall.)
Keywords
- Main Courses
- Cheese
- Vegetarian
- Puddings
- Custards
- Gelatins
- & Souffles
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 1 ounce (28 grams) Parmesan cheese, grated (1/2 cup)
- 1/4 cup (1 1/4 ounces/35 grams) all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- Pinch ground nutmeg
- 4 tablespoons unsalted butter
- 1 1/3 cups whole milk
- 6 ounces (170 grams) Gruyère cheese, shredded (1 1/2 cups)
- 6 large eggs, separated
- 2 teaspoons minced fresh parsley
- 1/4 teaspoon cream of tartar
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