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Classic Cheese Souffle Recipe
|Flour||1⁄3 Cup (5.33 tbs)|
|Warm milk||1 1⁄2 Cup (24 tbs)|
|Nutmeg||1 Pinch, freshly grated|
|Cayenne pepper||2 Pinch|
|Emmenthaler cheese||5 Ounce|
|Parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 1933 Calories from Fat 1356
% Daily Value*
Total Fat 154 g236.4%
Saturated Fat 88 g440.2%
Trans Fat 0 g
Cholesterol 1420 mg
Sodium 912.2 mg38%
Total Carbohydrates 60 g20%
Dietary Fiber 1.7 g6.8%
Sugars 20.4 g
Protein 93 g186.5%
Vitamin A 128.4% Vitamin C 1.7%
Calcium 222.5% Iron 38.8%
*Based on a 2000 Calorie diet
Mix the Parmesan cheese and the flour and sprinkle it carefully all over the insides of the dish.
Preheat the oven to 225°.
Melt the butter in a pan, but do not brown.
Add the flour, and cook to a pale yellow.
Slowly add the milk, beating the mixture continuously with a whisk.
Bring to a boil, remove from the heat and season with the nutmeg and cayenne pepper.
Separate the eggs.
Stir the yolks into the sauce one at a time.
Finely grate the cheese and stir into the sauce.
Beat the egg-whites until very stiff.
Carefully fold into the cooled sauce.
Do not stir.
Turn the mixture into the souffle dish, and immediately place in the oven to bake 25 to 30 minutes.
Do not open the oven door while baking.