Hold on one minute, don’t skip this post because you see the “S” word Souffle. Trust me, souffles are not hard to make. I love making souffles. We have a tendency to only make sweet ones mainly because I forget about the savory options. This recipe for Cheese Soufflé with Parmesan Crust, was found in a past edition of the Donna Hay magazine. It is so simple, and you are about to become a lover of easy soufflés!
We wanted something different for dinner tonight as well whenever Laudalino is getting ready to leave for a business trip I like to make something a bit more special. As well we are trying to not eat meat as often so this is a perfect addition to meatless meals.
I had a lovely souffle on the table in less than 60 minutes. The heart of this soufflé recipe is made with a cheddar cheese filling, and what I thought was special was the parmesan crust.
I served it with a very fresh baguette and a nice glass of French wine. A lovely dinner for two!
- Use a baking dish that has upward smooth sides such a ramekin or souffle pan. I used a deep baking bowl for this soufflé.
- Beat egg whites in either a stainless steel or copper bowl, never plastic as it can hold oil residue which will cause the whites to fall.
- Do not open the oven until finished.
- Souffle pan or ramekin with. high sides.
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
20 grams of butter, plus a little extra for the baking dishes, softened
17 grams of all purpose flour
125 ml milk
2 eggs, separated, room temperature
60 grams coarsely grated cheddar
cracked black pepper
Preheat oven to 400 F.
Brush 2 (1 cup capacity) ramekins or ovenproof bowls that have high sides with some 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 minutes or until thickened. Stir in cheddar cheese , remove from the heat and whisk in the egg yolks and sea salt and pepper. Set aside.
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.