PARMESAN CHEESE SOUFFLE

Parmesan Cheese Souffle image

Provided by Claire Robinson

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

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Ingredients

2 tablespoons unsalted butter, plus more for ramekins
3/4 cup grated Parmesan, plus more for coating ramekins
2 cups whole milk
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
6 large eggs, separated

Steps:

Preheat the oven to 400 degrees F.
Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
Heat the milk in a small saucepan over low heat.
In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
In a stand mixer, whip the egg whites to stiff peaks.
Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

*** Explore more Parmesan Cheese Souffle Recipes »

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Joaruiz

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This souffle was delicious! It was cheesy and fluffy, and it disappeared in minutes. I will definitely be making this again.

Aon shah

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I'm not sure what I did wrong, but my souffle didn't rise very much. It was still tasty, but it wasn't as fluffy as I would have liked.

mahr ibrahim uhtwal mahr ibrahim uhtwal

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This souffle was a bit too eggy for my taste, but it was still good. I think I'll use less eggs next time.

Eyosiyas Yohannes

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I made this souffle for a dinner party and it was a huge hit. Everyone loved it and I got lots of compliments.

Adnan Maroof

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This souffle was a bit too salty for my taste, but it was still good. I think I'll use less salt next time.

airas airas

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I've never made a souffle before, but this recipe was easy to follow and my souffle turned out great. It was light and fluffy, and the cheese flavor was perfect.

Mst Mitu

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This souffle was easy to make and it turned out beautifully. It was the perfect dish for a special occasion.

Hdbkbd Ghdjbdkd

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I'm not sure what I did wrong, but my souffle didn't turn out. It was dense and rubbery.

Hridoy Gamer

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This souffle was a bit too cheesy for my taste, but it was still good. I think I'll use less cheese next time.

Gimhani Dulanjali

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I followed the recipe exactly and my souffle turned out great. It was light and fluffy, and the cheese flavor was perfect.

TOXIC MASUM

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This souffle was so good! I made it for my family and they loved it. It was cheesy and fluffy, and it disappeared in minutes.

Ivy Abror

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I've been making this souffle for years and it's always a hit. I love the way the cheese melts and bubbles on top.

Charles Nsabi

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This souffle was a disaster! It didn't rise and it was all eggy. I'm not sure what I did wrong.

Raivante Taylor

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I'm not a big fan of souffle, but this one was surprisingly good. It was light and fluffy, and the cheese flavor was perfect.

Andaba Sirajinho

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This souffle is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.