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Prep Time30 minutes
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Cook Time30 minutes
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Serving4
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If an omelet and a cloud had a baby, it would be a soufflé. And, what says Julia Child more than a soufflé fortified by gruyere cheese? If you can make a bechamel and whip egg whites then you can do this. And you should.
UPDATE: ON NEW YEAR’S EVE 2022, I MADE A HAM AND CHEESE SOUFFLE THAT WAS SUPERB! Just add 3/4 cup chopped ham (in this case Heavenly Ham) to the egg-cheese-Bechamel mixture. 25 minutes at 375 degrees resulted in a high-rise souffle that was soft and creamy in the middle.
- Ingredients
- Prepared souffle dish
- Bechamel sauce
- Souffle base
- Egg whites
- Folding egg whites
- Dish in oven
- Just out of oven
Ingredients
Directions
Preparation is key. Preheat oven to 375 degrees.
Prepare the souffle dish. Coat inside of dish with softened butter and dust with parmesan reggiano grated cheese (tap out excess). Create a collar with parchment paper coated with softened butter and tie the paper around the dish with string.
Make the bechamel. Add the salt, pepper and cayenne.
Add the cheese to the bechamel. Whisk to blend.
Add the eggs yolks, one at a time, into the batter, whisking after adding each egg. OPTIONAL: ADD THE CHOPPED HAM. Set batter aside while you whip the egg whites.
Whip egg whites to stiff peaks.
Fold egg whites into batter.
Pour batter into prepared pan; fill the pan 3/4 full. Sprinkle a few tablespoons of grated cheese on top.
Bake at 375 degrees for twenty five to thirty minutes.
Serve by taking two large spoons and plunging them down into the souffle.
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