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Cheese Soufflé for Two

Author New School of Cooking

Ingredients

  • ½ oz. flour approx. 1 tablespoon
  • ½ oz. butter approx. 1 tablespoon
  • ½ cup milk room temp.
  • 2 oz. sharp cheese grated (cheddar, gruyere, parmesan)
  • 1 egg yolk
  • 2 egg whites
  • pinch of cayenne pepper
  • Salt probably a lot more than I would use
  • Butter room temperature, for greasing the ramekins
  • 2 tablespoons bread crumbs or parmesan cheese

Instructions

  1. Use room temperature butter to grease two ramekin dishes. Add the grated Parmesan or breadcrumbs and roll around the dish to cover the sides.
  2. Preheat oven to 375.
  3. Melt butter in a small saucepan over medium low heat, add flour, and cook for 3 minutes stirring constantly.
  4. Whisk in milk.
  5. Bring to a boil, then simmer a minute or two. Remove from heat.
  6. Beat in the egg yolk.
  7. Stir in cheese and a touch of salt. Taste for seasoning. Add cayenne.
  8. Whip the egg whites with a pinch of salt to stiff peaks.
  9. Fold 1/3 of whipped egg whites into the flour and butter mixture.
  10. When not quite mixed, add rest of egg whites and fold a few times until it looks “splotchy white and yellow.”
  11. Pour into prepared ramekins. Smooth top with a spatula and run finger around rim.
  12. Bake for 30-35 minutes. Serve immediately.

Recipe Notes

Cook time: 30 mins - Prep time: 30 mins - Serves: 2