Soufflé for Mother’s Day breakfast? Mom would be impressed! Don’t be put off by what you may have heard about making soufflé, they’re a lot more forgiving than you think. Get whisking… Mom’s perfectly puffed cheesy soufflé is just 45 minutes away.
Prep. time: 15 mins Cook time: 25 mins Makes: 6 individual soufflés
Ingredients
- 3 tablespoons butter, plus melted butter for greasing soufflé dishes
- 2 1/2 tablespoons flour
- 1 1/4 cups milk
- 4 large eggs
- 1/2 cup finely grated Gruyère cheese
- 1 cup finely grated Parmesan-Reggiano, plus more for the soufflé dishes
- Salt and freshly ground pepper
- Pinch cayenne pepper
- Freshly grated nutmeg
You will also need 6 (1 1/4-cup) soufflé dishes
Directions
- Preheat oven to 400°F and move oven rack to center of oven. Brush the souffle ramekins evenly with the melted butter; sprinkle with a little Parmesan cheese to coat. Place soufflé dishes on a baking sheet. Set aside.
- Separate the eggs. Add the egg whites to a clean dry bowl. Set aside. Reserve egg yolks.
- In a heavy saucepan melt butter over low heat. Stir in the flour, and cook, stirring constantly, for 1 to 2 minutes. Remove saucepan from heat and gradually whisk in the milk. Once combined, return the saucepan to the heat and whisk until it comes to a boil. Cover and simmer gently for 3 to 4 minutes. Remove from the heat.
- Add the egg yolks, one at a time, to the flour mixture, whisking to combine with each addition. Add cheese, salt, pepper, cayenne, and a pinch of freshly grated nutmeg. Return saucepan to heat and stir mixture over low heat just until the cheese melts. Remove from heat.
- Using an electric mixer, beat the egg whites and a pinch of salt on low-speed; gradually increasing mixer speed until stiff peaks form. The egg mixture should be airy and voluminous. Gently stir in 2 tablespoons of the egg white mixture into the cheese mixture, then fold in the remaining whites with a spatula being careful not to over mix. You want the mixture to remain airy and light.
- Gently spoon the mixture into the buttered soufflé dishes. Fill the soufflé dishes to the top, then smooth the top off with a clean spatula. Circle each rim with your finger to clean off surface. Place baking sheet in oven and reduce oven temperature to 375°F. Bake soufflé until puffed, golden and gently set in center, about 20-25 minutes. Serve immediately.
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