French Soufflé… au Fromage

French Soufflé… au Fromage



Life is great. Cheese makes it better.
Avery Aames, The Long Quiche Goodbye

Have a snow day? Here is the recipe that can warm you up during the chilliest days. This traditional French Cheese Soufflé is light and savory. And… hot! Serve it immediately.

Ingredients (for 4):

– 2 tablespoon butter, melted
– 1 tablespoon finely grated Parmesan cheese
– 3 tablespoons all-purpose flour
– 1 cup whole milk
– 1 cup shredded cheddar cheese
– 4 large eggs, separated

Preheat the oven to 400F.

Grease the bottom and sides of a soufflé dish with melted butter. Sprinkle the dish with the Parmesan cheese, turning the dish in your hands so that the entire surface is covered with the cheese.

Melt the remaining butter in a saucepan over medium heat. Add the flour, mix well using a wooden spoon, and cook for 1 minute, stirring continuously. Remove from the heat and stir in the milk gradually until you have a smooth consistency.

Return the pan to low heat and continue to stir while the sauce comes to a boil and thickens. Simmer gently, stirring continuously, for about 3 minutes, or until the sauce is creamy and smooth. Remove from the heat and stir in the cheese. Set aside to cool a little.

Whisk the egg whites until soft peaks have formed, but they are not too dry.

Beat the egg yolks into the sauce mixture and then carefully stir in a little of the beaten egg white to slacken the mixture. Carefully fold in the remaining egg whites, and then turn into the prepared dish.

Place on a baking sheet and cook in the preheated oven for 25-30 minutes, or until well risen and golden brown.

Happy New Year, my dear friends! See you in 2013!



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