Cheese Souffle

Cheese Souffle
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  1. butter for the bottom of the dish
bechamel sauce
  1. 1 1/3 c. of milk
  2. 1/4 c. of butter, cut into pieces
  3. 1/4 c. of flour
  4. 1/2 a tsp of salt
  5. pepper from a mill
  6. a little nutmeg
soufflé mixture
  1. 1 1/2 c. of freshly grated Gruyère
  2. 4 egg yolks
  3. 4 egg whites, beaten with a 1/4 tsp of baking powder
  1. Preheat oven to 375 degrees
  2. Prepare baking dish with butter (just the bottom)
  3. Heat butter and milk until simmering
  4. Add flour and seasoning bring to a boil
  5. Reduce heat and let thicken
  6. Remove from heat and stir in cheese
  7. Let the bechamel/cheese mixture cool
  8. While you are waiting whip the egg whites to a stiff peak
  9. Once bechamel/cheese mixture is cool, add egg yolks, stir
  10. Fold beaten egg whites until combined
  11. Pour into prepared dish
  12. Bake for 15-20 mins. *
  1. *place the dish at the bottom most rack so you can get the desired browning, rather than burnt.
My Swiss Kitchen

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