Cheese Soufflé Recipe

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If we claim cheese soufflé as an Italian dish, we would immediately be at war with the French! But nobody can deny that grated Parmigiano Reggiano cheese is an indispensable ingredient in this classic dish. Cheese soufflé is not difficult to make but must be served straight out of the oven, so keep this cheese soufflé recipe for a special occasion.

You need at least one more cheese to complement the Parmigiano Reggiano in this cheese soufflé and we recommend using an aged imported Fontina, although an aged Gruyere or a mature domestic cheddar would be good too.

The best part of any cheese soufflé is the crunchy savory top, so make this cheese soufflé recipe in individual ramekins to prevent your guests from waging war over the last piece of crust.

Ingredients (Serves 6) Convert to Metric

  • 6 tablespoons butter
  • 1 cup grated Parmigiano Reggiano
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 2 garlic cloves, crushed
  • 1/2 cup grated Fontina
  • salt and pepper to taste
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 6 large eggs

Directions (This is Moderately Difficult!)

Prep Time - 25 min | Cooking Time - 15 min

1. Preheat your oven to 400°F. In a small pan melt 2 tablespoons of butter. Butter the inside of 6 1/2-cup ramekins dishes. Dust the inside of the ramekins with 2 tablespoons of grated Parmigiano Reggiano. This will help the soufflé “climb the walls” of your ramekins.

2. In a saucepan, heat the milk with the crushed garlic cloves until the milk is hot, but not boiling. Let stand for 5 minutes to infuse the milk, then remove the garlic.

3. Melt 4 tablespoons butter in a heavy saucepan. Add the flour and cook for a few minutes, without letting it brown. Slowly add the milk, stirring continuously, until you have a thick white sauce. Season with salt, pepper, nutmeg and cayenne. Add half a cup of grated Parmigiano Reggiano and all the Fontina and stir until the cheeses have melted.

4. Set the sauce aside for 5 minutes to cool. In the mean time, separate the eggs, making sure no traces of yolk get into the whites. Add 5 egg yolks to the cheese sauce and stir to incorporate them completely.

5. In a clean bowl, whip the egg whites with a pinch of salt until they are stiff with soft peaks. You may add a pinch of cream of tartar to the egg whites to help them along.

6. With a flat rubber spatula, fold about a quarter of the egg whites into the cheese sauce to lighten it. Then add the rest of the egg whites and fold them in. It is alright to see streaks of egg white in the mixture, but make sure you do not deflate the mixture by overworking it.

7. Divide the mixture among your ramekins, sprinkle with a teaspoon of grated parmesan each and bake immediately for about 15 minutes. Serve straight out of the oven and wait for applause.

Note: if your ramekins are smaller, take a strip of parchment paper about 4 inches wide for each ramekin, wrap around the outside of your ramekin and secure with a piece of butcher’s twine or other heatproof string.

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