Cheese Souffle with Parmesan Crust

Okay, hold on one minute, don’t skip this post because you see the “S” word.  Trust me!   Souffles are not hard to make.   I love souffles.  We have a tendency to only make sweet ones as I forget about the savory guys.  This recipe I found in a past addition of the Donna Hay magazine is “simple made simple”.

cheese-souffle-0309

We wanted something different for dinner tonight as well whenever Laudalino is getting ready to leave for a trip (off to LAX for biz) I like to make something memorable!  As well we wanted something meatless, light and filling. This recipe was just that.  We had a lovely souffle on the table in less then 60 minutes.  The base was a cheddar cheese filling with a parmesan cheese base crust.  I served it with a very fresh baguette and a nice glass of french wine. A lovely dinner for two!

Recipe: Cheese Souffle with Parmesan Crust

*adapted from Donna Hay
* serves 2

25 grams finely grated parmesan cheese (I used a mixture of grated and shaved)

20 grams of butter, plus a little extra, softened

17 grams of AP flour

125 ml milk

2 eggs, separated

60 grams coarsely grated cheddar

sea salt

cracked black pepper

Preheat oven to 400 F.  Brush 2 (1 cup capacity) ramekins or oven proof bowls with melted butter and dust with the parmesan cheese.  Place on a baking tray and refrigerate for 15 minutes.

Melt butter in a medium saucepan over low heat.  Add flour and cook, stirring for 1 minute.  Slowly add the milk  stirring continuously for 2 – 3 minutes or until thickened.  Stir through cheddar, remove from the heat and whisk in the egg yolks and sea salt and pepper.  Beat egg whites with electric mixer until firm peaks form.  Gently fold through the cheese mixture.  Fill the ramekins two-thirds full.  Cook for 18 – 20 minutes or until puffed and golden.  Serve immediately.

Comments

  1. What a beautiful soufflé! So perfect and appetizing!

    cheers,

    Rosa

  2. Gorgeous photo, and I’m inspired to give this one a try. My only challenge is to find quality eggs. We have quite a selection – free range, organic, brown, whatever, having tasted them all I’m convinced they’re the same thing in different costumes. But I’ve had such good results with your recipes, I figure that, no matter, the results will be amazing.

  3. You would make Donna proud!

  4. Oh yeah!

  5. ooooooooooooooooooooh la la. That looks so very good! (and I’m saying it on a full stomach!).

  6. That cheese souffle looks so good!

  7. Baked this cheese souffle for breakfast yesterday.. It turned out great!! As good as the photo !!( that rarely happens!) Only catch was u have to serve IMMMEDIATELY.. it tends to deflate within a minute … ( thus the name SOUFFle..duhhh.. i know..)
    Mind u it tasted fantastic too!
    Should’ve taken photos !! Nxt time.
    thanks so much.. looking forward to trying out more o u’re recipes.

  8. Beautiful! I’d make this tonight but am clueless about grams vs cups. Note to buy a scale sometime. Looks just soooo mouthwatering.

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