Cheese Souffle for 2

Wow! It has been a few days since I posted. Nothing like a Bucket List recipe to get me back on track. Souffle has always been one of those foods that has always terrified me for some odd reason. It just seemed like an overrated, over complicated food that I would never be able to make. Boy, was I wrong! Yes, lots of steps but it tasted like a perfect cheese cloud. It was amazing and I can see myself making this recipe for a very, very long time.

This is the recipe I used.  I am also going to write it here with a few revisions. Be not afraid! Make this recipe as soon as you can. You will not regret it!

Cheese Souffle for 2

  • Servings: 2-3
  • Difficulty: medium
  • Print

  • 3 Tb unsalted Butter
  • 2 Tb finely grated Parmesan
  • 2 Tb Flour
  • 1/2 cup Milk
  • 1/2 cup Gruyere Cheese
  • Pinch Cayenne
  • Pinch Nutmeg
  • 2 Eggs, Separated
  • pinch Salt

Preheat oven to 375°. Grease 2-9 oz. or 3-6 oz. ramekins with 1 Tb butter. Coat with the grated Parmesan. Tap out the excess and set aside.

In a small saucepan over medium heat, melt remaining 2 Tb butter. Stir in flour and cook 1 minute. Whisk in milk and cook stirring constantly until sauce boils, 1 minute. Remove from heat and stir in cheese until melted. Blend in spices. Whisk in the egg yolks one at a time. Set aside.

*this recipe can be made ahead to this point up to one day ahead. cover with plastic wrap and refrigerate*

In clean bowl beat egg whites with salt until stiff but not dry peaks form. Stir in 1/4 of the egg whites into the cheese sauce to loosen it. Fold in remaining whites. Spoon into ramekins. Bake until puffed and brown. 20-30 minutes

*My souffles ran over witch is why is suggest the possibility of making in 3 cups or use at least a 9 oz. cup to bake in*

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