THE LOFTIEST SOUFFLé
Provided by Michael Richard
Categories Cheese Egg Bake Valentine's Day Vegetarian Mother's Day Ramekin Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 tablespoons Parmesan (total). Chill for 20 minutes or, covered, up to 1 day.
- Melt 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 tablespoons Parmesan and 1/2 cup Gruyère; stir until melted. Add nutmeg and season with salt and pepper. Transfer béchamel to a medium bowl and cover with plastic wrap; set aside.
- Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum, if using. Using an electric mixer, beat egg whites until firm but not stiff, 3-4 minutes.
- Stir egg yolks into béchamel. Gently stir in 1/4 of beaten egg whites to loosen béchamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.
- Divide mixture among ramekins; sprinkle with 1/2 cup Gruyère. Run your finger around inside lip of ramekins, cleaning edges. Bake until soufflés rise, centers are set, and cheese is golden brown, 18-22 minutes. Serve immediately.
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Shauna Haney
h.s@hotmail.comOverall, I thought this soufflé was pretty good. It was easy to make and turned out well. I would definitely make it again.
Lesedi K Modipa
m-l@gmail.comThis soufflé was a bit too eggy for my taste. I think I would prefer it with less eggs next time.
Kane D
d_k@gmail.comI'm not a big fan of cheese, but I really enjoyed this soufflé. It was light and fluffy, with a delicate flavor.
Jess Bowsher
b.j90@hotmail.comThis soufflé was a great way to use up some leftover cheese. It was easy to make and turned out really well.
jenny b
j_b60@gmail.comThis soufflé was delicious, but it was a lot of work. I'm not sure if I would make it again unless I had a special occasion.
Jumlee Park june
p45@yahoo.comI'm not sure what I did wrong, but my soufflé turned out flat. It was still edible, but it wasn't very pretty.
jason Currie
jason1@gmail.comThis soufflé was a bit too cheesy for my taste. I think I would prefer it with less cheese next time.
shahzado pitafi
shahzado.p46@yahoo.comI followed the recipe carefully, but my soufflé didn't rise as much as I expected. It was still tasty, but it wasn't as impressive as I had hoped.
Rider Rider Dhivan
r_d65@hotmail.comThis soufflé was a big hit at my dinner party. Everyone loved it! I will definitely be making it again.
Joel Lopez
j24@gmail.comI've made this soufflé several times and it always turns out great. It's a go-to recipe for special occasions.
Hamzs
hamzs67@yahoo.comThis soufflé was a bit tricky to make, but it was worth the effort. It turned out perfectly and was absolutely delicious. I would recommend it to anyone who loves a good challenge.
Lindani Lindo
l_l@hotmail.comI'm not a huge fan of soufflés, but this one was surprisingly good. It was light and airy, with a delicate flavor. I would definitely make it again.
jamex ani
j.a@hotmail.comThis soufflé was an absolute delight! It rose beautifully in the oven and had a light and fluffy texture. The flavor was cheesy and savory, with a hint of nutmeg. I served it with a simple green salad and it was the perfect meal. I will definitely be