Cheese Souffle

From Nearline Storage
Jump to navigation Jump to search


8 tablespoons finely grated Parmesan (1.5 oz)
6 oz grated Gruyere
1 1/3 cup whole milk
1½ teaspoons chopped parsley

Whisk together:

4 tablespoons flour
¼ teaspoon paprika
¼ teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
Pinch nutmeg

Grease 2qt souffle dish with Pam spray and dust sides with 2 tablespoons of the grated parmesan

Other Ingredients

4 tablespoons butter
6 eggs
¼ teaspoon cream of tartar


  1. Melt 4 tablespoons butter in sauce pan over medium heat. Heat until bubbling.
  2. Dump flour mixture into butter and whisk while cooking about 1 minute
  3. Gradually add in 1 1/3 cup whole milk, whisking until smooth after each addition
  4. Cook mixture until it thickens (another minute or so)
  5. Remove from heat and add cheese:
    6 oz grated Gruyere
    5 tablespoons of parmesan
  6. Whisk until all cheese has melted and mixture is smooth
  7. Cool for 10 minutes

  8. Preheat oven to 350°

  9. Separate 6 eggs
  10. Add 6 yolks and 1½ teaspoons chopped parsley to cheese mixture and whisk together

  11. Beat 6 egg whites plus ¼ teaspoon cream of tartar on medium speed for about a minute, until foamy
  12. Increase speed to medium high and beat 3-4 minutes until stiff peaks
  13. Dump cheese mixture into mixer bowl with the egg whites and beat until combined (no streaks) (Yes, really. Cream of Tartar makes the egg whites so stable that the normal gentle folding in of the cheese mixture is not necessary.)
  14. Pour into souffle dish, filling dish to 1 inch below the top.
  15. Sprinkle remaining (1 tablespoon) parmesan across the top
  16. Bake in 350 degree oven for 30 – 35 minutes, Target temp is 170 degrees measured at about 1 inch deep at the shoulder of the risen souffle.
    I split the souffle mixture into two one-quart souffle dishes and bake for about 25 minutes to reach the 170 degree target temperature.


America's Test Kitchen TV Show, season 15, episode 22