Cheese Soufflé

Recipe from

Nutritional Information

Calcium 430 mg
Calories 404
Caloriesfromfat 1 %
Carbohydrate 6 g
Cholesterol 297 mg
Fat 34 g
Fiber 0 g
Iron 1 mg
Protein 19 mg
Satfat 19 g
Sodium 334 mg

Ingredients

3 tablespoons butter
2 tablespoons grated Parmesan
2 teaspoons flour
1/2 cup milk
1/2 cup grated Gruyère or Cheddar
Pinch cayenne pepper
Pinch nutmeg
2 egg yolks
2 egg whites
Pinch salt

Preparation

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. Stir 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 nutmeg. 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 soufflé, 20 minutes for two smaller ones. Serve immediately.

Note:

Jane Kirby,

February 2002