Empty My Fridge
Cheese Soufflé
Ingredientes
- Butter3 colheres de sopa
- Flour3 colheres de sopa
- Breadcrumb3 colheres de sopa
- Milk1 ¼ xícara
- Queijo gruyère · shredded1 xícara
- Cup¼
- Chive · chopped3 colheres de sopa
- Egg7
- Salt½ colher de chá
- Black pepper¼ colher de chá
- Nutmeg¼ colher de chá
- Paprika
- Cayenne pepper
Modo de preparo
- 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.
Resumido do vídeo de The Cooking Foodie. Assista para ver os detalhes.
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OvoQueijoLeiteQueijo parmesãoFarinha de roscaQueijo gruyère
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