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!
ingredients
- 1 cup whole milk
- 2½ Tbsp unsalted butter
- 3 Tbsp unbleached all purpose flour
- ½ tsp paprika
- ½ tsp salt
- 5 large egg yolks
- 5 large egg whites
- 1/2 cup + 2 Tbsp grated Parmesan
- 1/2 cup grated gruyere
instructions
- Preheat oven to 400 degrees.
- Butter 6 ramekins. Sprinkle Parmesan cheese into each dish, tilting and rotating to coat the bottom and sides.
- In a small saucepan over medium-low heat, warm milk until simmering.
- In a large saucepan over medium heat, melt butter. Whisk in flour and cooking until the mixture begins to foam, approximately 3 minutes. Remove pan from heat for 1 minutes.
- Add warm milk to the flour mixture, whisking until smooth. Return to medium heat and cook, whisking constantly, until thickened for approximately 2 to 3 minutes. Remove from heat and stir in paprika, salt and nutmeg.
- Stir in egg yolks one at a time, blending each one in one at a time. Stir in cheese and scrape souffle mixture into a large bowl. Cool down to a warm temperature, but not hot.
- Using electric or stand mixer, beat egg whites in a large bowl until stiff. Fold one-third of the whites into the souffle base. Continue to fold in the remaining egg whites in two separate additions. Transfer batter to prepared dishes evenly.
- Place dishes on a baking sheet and place in the oven. Reduce oven temperature to 375 degrees and bake souffles for approximately 25 minutes, until puffed and golden brown. Serve immediately.
These look so good! I’m like you- souffle scared- but anything warm and cheesy could proooobably make up for any misgiving in a fallen souffle 🙂 Yes to cold weather cooking, right?
Yes! I am so excited for cold weather cooking! And you are so right, the cheese totally makes up for it 😉
Yum! I’ve never tried to whip up a souffle but these may have to be my first attempt! The parmesan-gruyere combo sounds delicious.
Thank you! If you try them, let me know how they turn out for you!
I love souffles. I have made them twice, one sweet, one savory. Although I was nervous, it was not as bad as I thought. Seeing yours makes me want to make one again. Thanks for sharing.
Because of your recipe, now I’m intrigued to make some Souffle. Just a few moments ago I was souffle-challenged 🙂
Nice, simple, adorable pictures.
Following you 🙂
That’s wonderful! Thank you so much 🙂 If you try the recipe, let me know how it goes. I am already craving it again so I think I will be making it tonight… 😉