Weekend Recipe: Cheese Souffle

Have you, traditionally, been afraid to make souffle? Well check it out: all those rules about making souffles are pretty much myths. America's Test Kitchen has only one rule: leave at least one inch of space between the top of the batter and the rim of the dish

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Cheese Souffle
Serves 4 to 6

1 ounce Parmesan cheese, grated (1/2 cup)
1/4 cup (1 1/4 ounces) all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
Pinch ground nutmeg
4 tablespoons unsalted butter
1 1/3 cups whole milk
6 ounces Gruyère cheese, shredded (1 1/2 cups)
6 large eggs, separated
2 teaspoons minced fresh parsley
1/4 teaspoon cream of tartar

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch round (2-quart) soufflé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan.

2. Combine flour, paprika, salt, cayenne, white pepper, and nutmeg in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute. Remove pan from heat and whisk in Gruyère and 5 tablespoons Parmesan until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks and 1½ teaspoons parsley.

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3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Add cheese mixture and continue to whip until fully combined, about 15 seconds.

4. Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan. Bake until risen above rim, top is deep golden brown, and interior registers 170 degrees, 30 to 35 minutes. Sprinkle with remaining ½ teaspoon parsley and serve immediately.

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