Cheesy Souffle

Cheese Soufflé is an amazing savory dish with a great flavor and texture. These airy and fluffy soufflés are made with 5 types of cheeses: Gruyère, Cheddar, Parmesan, Romano & Asiago that bring an intense flavor and make them totally irresistible. It is a great dish you can prepare for breakfast or special occasions or simply brunch.

Supplies

Supplies Needed:

1 Tray

3 Bowls - Small, Medium & Large

Egg Separator

Egg Beater

1 Wooden Spoon

1 Wire Whisk

1 Spatula

4 Ramekin Bowls

1 Medium Sauce Pan

Ingredients Needed:

3 tbsp. (40g) butter

1/3 cup (40g) flour

1 cup (240 ml) milk

1/2 tsp. (2g) salt

1/4 tsp. (1g) paprika

Freshly ground black pepper

4 large eggs

1 cup (100g) Cheddar & Gruyère Cheese, grated

1/4 cup (25g) Parmesan cheese, grated

Topping:

Grated Parmesan, Romano & Asiago Cheeses, optional

For Coating the Ramekins:

Butter & grated Parmesan for coating the Ramekins

Yield: 4 Servings

Preheat Oven

Preheat oven to 375 degrees Fahrenheit (190C). Place a baking sheet on the middle rack in the oven. Butter 4 ramekins of 8-9 oz. (230-250ml) capacity and coat the bottom and sides with grated Parmesan. Discard any excess.

Separate Whites From Yolks

Separate whites from yolks and set aside until ready to use.

Mix the Ingredients

In a medium saucepan, melt the butter over medium-low heat. add the flour and stir until smooth, and cook for about 1-2 minutes, until bubbling. gradually stir in milk, until mixture up is smooth. bring to a boil, stirring constantly; cook and stir 2-3 minutes more or until thickened.

Mix Sauce With Cheese, Spices & Egg Yolks

Remove from heat and stir in cheeses: Cheddar and Gruyère Melange along with Parmesan cheese. Add yolks one at a time and then add salt, paprika, Dijon mustard and freshly ground black pepper. transfer mixture to a larger bowl and let cool slightly.

Fold in Egg Whites

In a separate bowl, whip whites with egg beater with a pinch of salt until stiff peaks form. gradually fold the whipped whites into the cheese mixture.