Cheddar Cheese Souffle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp finely grated Parmesan cheese1 cup whole milk2.5 tbsp unbleached all purpose flour1/2 tsp paprika1/2 tsp saltPinch of nutmeg4 large egg yolks5 large egg whites1 cup (packed) coarsely grated sharp cheddar cheese
Position rack in lower third of oven and preheat to 400 degrees F.
Butter 6-cup (1.5 qrt) souffle dish. Add Parmesan cheese and tilt dish, coating bottom and sides.
Warm milk in small saucepan over medium-low heat until steaming.
Meanwhile, melt butter in large saucepan over medium heat. Add flour and whist until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown!). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2-3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Cool to lukewarm or room temperature.
Using electric mixer, beat egg whites in a large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in cheddar cheese. Transfer batter to prepared dish.
Place dish in oven and immediately reduce oven temperature to 375. Bake until souffle is puffed and golden brown on top, and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes, or your souffle will fall). Serve immediately before it deflates.
Number of Servings: 4
Recipe submitted by SparkPeople user ALIKAZAAM.
Butter 6-cup (1.5 qrt) souffle dish. Add Parmesan cheese and tilt dish, coating bottom and sides.
Warm milk in small saucepan over medium-low heat until steaming.
Meanwhile, melt butter in large saucepan over medium heat. Add flour and whist until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown!). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2-3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Cool to lukewarm or room temperature.
Using electric mixer, beat egg whites in a large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm or room temperature souffle base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in cheddar cheese. Transfer batter to prepared dish.
Place dish in oven and immediately reduce oven temperature to 375. Bake until souffle is puffed and golden brown on top, and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes, or your souffle will fall). Serve immediately before it deflates.
Number of Servings: 4
Recipe submitted by SparkPeople user ALIKAZAAM.
Nutritional Info Amount Per Serving
- Calories: 328.9
- Total Fat: 24.3 g
- Cholesterol: 266.8 mg
- Sodium: 626.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.3 g
- Protein: 18.7 g
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