tablespoons Parmesan cheese, grated
cup whole milk, microwaved until hot
tablespoons unsalted butter
tablespoons all-purpose flour
teaspoon cayenne pepper (optional)
cup shredded Gruyere or other very flavorful cheese
Preheat the oven to 400°F. Butter four 8-ounce ramekins and divide the Parmesan cheese between them, coating the bottoms and up the sides.
Melt the butter in a small saucepan over medium-high heat and whisk in the flour. Continue whisking 2-3 minutes but do not let it brown. Whisk in hot milk until very thick, about 2-3 minutes. Remove from heat and whisk in the salt, nutmeg and cayenne (if using). Whisk in the egg yolks one at a time. Transfer the mixture to a large mixing bowl, cover and let cool to room temperature.
In a mixing bowl, beat the egg whites until stiff but not dry. Fold in one large spoonful into the batter. Fold in the cheese. Then very gently fold in the remaining egg whites, leaving some small lumps.
Divide the mixture between the ramekins, filling them 3/4 full. Smooth the tops with a knife.
Bake on the bottom rack for 20 minutes. Do not open the oven during that time. Bake until golden brown, baking for up to an additional 5 minutes.
The soufflés will begin to deflate a little within a minute of removing from the oven, so serve immediately.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- A French dish that looks super fancy but is surprisingly easy!Just follow these steps and you'll feel like the next Juila Child.If you’re looking for an elegant side dish that’s easy to make but will make your dinner guests think you’re a culinary expert, try these cheese soufflés!Made popular in the U.S. by Julia Child, soufflés tend to intimidate people. But the fact of the matter is they’re doggone easy! Yes, they are a little fussy and yes, they can collapse into a big heaping mess – but that’s only if you break the rules.Are you a rule breaker or a rule keeper?“It depends”, you say. Fair enough.
- You see, soufflés really aren’t about skill; they’re just about following rules. And there are just a small handful of rules that apply, like using fresh eggs at room temperature, beating the egg whites until stiff but not dry, making sure to only gently fold the egg whites into the batter, and not opening the oven too early.And even for the most rebellious of folks out there, that’s not too restrictive, is it? No!These individual cheese soufflés are low in carbs and a great source of protein. They're perfect as a side dish or part of a brunch.Once the soufflés are done baking, serve immediately. Note, the soufflés will be beautifully puffy when you take them out of the oven but within 60 seconds they will begin to deflate a little (that’s okay, it's natural). Just bring them to your guests immediately so they can see the soufflés in all their puffy glory before they begin to deflate.And then get ready for the “oohs” and “aahs” as your guests admire your delicious work of art.