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 for a Cheese Soufflé with Parmesan Crust, I found in a past edition of the Donna Hay magazine is simply made simple. You are about to become a lover of this recipe!
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 than 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!
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Cheese Soufflé with Parmesan Crust
*adapted from Donna Hay
* serves 2
*** to convert grams if you do not have a scale
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
cracked black pepper
Preheat oven to 400 F. Brush 2 (1 cup capacity) ramekins or ovenproof 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 in 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.