Parmesan Cheese Souffle

Name: Parmesan Cheese Souffle
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 6 larges eggs, separated; 2 Tbsps all-purpose flour; 6 servings Kosher salt and freshly ground black pepper; 177 milliliters grated Parmesan, plus more for coating ramekins; 2 Tbsps unsalted butter, plus more for ramekins; 473 milliliters whole milk

Parmesan Cheese Souffle might be a good recipe to expand your main course recipe box. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 204 calories, 13g of protein, and 14g of fat. This recipe serves 6. From preparation to the plate, this recipe takes roughly 50 minutes. If you have butter, flour, kosher salt and pepper, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 400 degrees F.

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Oven

Butter 6 (7 1/2 by 3 1/2-inch ramekins.

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Butter

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Ramekin

Sprinkle with some grated Parmesan, and coat all sides and the base of the dish.

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Parmesan

Base

Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.

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Cheese

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Ramekin

Heat the milk in a small saucepan over low heat.

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Milk

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Sauce Pan

In another medium saucepan, melt 2 tablespoons of butter over medium heat.

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Butter

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Sauce Pan

Whisk in the flour and cook out raw flour taste, about 2 minutes.

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All Purpose Flour

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Whisk

Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer.

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Milk

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Whisk

Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese).

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Salt And Pepper

Cheese

Salt

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Frying Pan

Pour the mixture into a large bowl and set aside to cool to room temperature.

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Bowl

In a stand mixer, whip the egg whites to stiff peaks.

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Egg Whites

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Stand Mixer

Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet.

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Egg Whites

Egg Yolk

Base

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Baking Sheet

Ramekin

Whisk

Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready.

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Oven

Remove the ramekins from the oven and serve immediately.

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Ramekin

Oven

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Ingredients

Servings:

6larges

eggs, separated 2Tbsps

all-purpose flour 6servings

Kosher salt and freshly ground black pepper 177milliliters

grated Parmesan, plus more for coating ramekins 2Tbsps

unsalted butter, plus more for ramekins 473milliliters

whole milk

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Domaines Barons de Rothschild Reserve Speciale Bordeaux Blanc. Reviewers quite like it with a 4 out of 5 star rating and a price of about 13 dollars per bottle.