There’s so much cheesy goodness wrapped up in this little ramekin.
For some reason the idea to try making a souffle popped into my head a few weeks ago. I do love baking but souffles have always been that scary monster in the distance, kind of like making macarons from scratch.
Even though the souffles might have fell a couple minutes out of the oven, digging into it was beyond rewarding once I tasted the cheesy fabulousness.
The weather is changing and I am already gravitating towards anything warm at this point. To be honest I am ready. Ready for cooler weather, sweaters, boots, chili, and pumpkin spice lattes.
This soufflé is like my fix until I get my cool weather and my snow days…
Cuddle up and enjoy!
- 1 cup whole milk
- 2½ tablespoons unsalted butter
- 3 tablespoons unbleached all purpose flour
- ½ teaspoon paprika
- ½ teaspoon salt
- 5 large egg yolks
- 5 large egg whites
- ½ cup + 2 tbsp grated Parmesan
- ½ cup grated gruyere
- Preheat oven to 400°F.
- Butter 6 individual ramekins. Add Parmesan cheese to each dish, rotating at a tilt, coating bottom and sides.
- Heat milk in heavy small saucepan over medium-low heat until simmering.
- Melt butter in a large saucepan over medium heat. Add flour and whisk until mixture begins to foam and flour loses its raw taste (about 3 minutes — avoid browning). Remove saucepan from heat for 1 minute.
- Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until thick (2 to 3 minutes). Remove from heat, and whisk in paprika, salt, and nutmeg.
- Add egg yolks 1 at a time, whisking to blend after each addition. Sprinkle in cheese and whisk to incorporate. With a rubber spatula or wooden spoon, scrape soufflé base into large bowl. Cool to lukewarm.
- Using electric or stand mixer, beat egg whites in a clean, large bowl until stiff but not dry (whites that are too dry cook and taste grainy).
- Fold ⅓ of whites into the soufflé base to lighten. Fold in remaining whites in 2 additions. Transfer batter to prepared dishes, divided equally.
- Set dishes onto the sheet pan, and place in oven on the lowest rack level. Immediately reduce oven temperature to 375°F. Bake until soufflés are puffed, tops golden brown, and center moves slightly when dish is shaken gently (about 25 minutes). Avoid opening oven door during first 20 minutes.
- Serve immediately.
*Recipe adapted from Food Thinkers