Empty My Fridge
Cheese Soufflé Recipe
Ingredients
- Butter3 tbsp
- Flour3 tbsp
- Breadcrumb3 tbsp
- Milk1 ¼ cups
- Gruyère cheese · shredded1 cup
- Cup¼
- Chive · chopped3 tbsp
- Egg7
- Salt½ tsp
- Black pepper¼ tsp
- Nutmeg¼ tsp
- Paprika
- Cayenne pepper
Instructions
- Preheat the oven to 190°C/375°F.
- Brush the ramekins with melted or softened butter and coat them with bread crumbs.
- Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce gently boils.
- Remove from the heat. Add the salt, pepper, nutmeg and chopped chives, then stir in the cheese until melted. Whisk in the egg yolks and set aside.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Stir one third of the whites into the cheese mixture, then gently fold in the rest. Pour into the ramekins and sprinkle with parmesan if using.
- Place the ramekins on the lower rack and bake for 16-20 minutes, until golden brown and puffed. Serve immediately.
Summarized from The Cooking Foodie's video. Watch it for the details.
More recipes with
EggCheeseMilkParmesan cheeseBreadcrumbGruyère cheese
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.