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Article: Basic Cheese Souffle
- Article from:
- Columbia Daily Tribune
- Article date:
- April 18, 2007
CopyrightCopyright 2007 Columbia Daily Tribune. Provided by ProQuest LLC. (Hide copyright information)
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4 tablespoons butter, divided use
2 tablespoons finely and freshly grated Parmesan or asiago cheese
3 tablespoons flour
1 cup warm milk or half and half
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
4 large egg yolks
6 large egg whites
1 cup finely grated Gruyere, Cheddar or other melting cheese
Preheat oven to 375 degrees.
With your fingers, lightly rub a tablespoon or so of the butter
all around inside of souffle dish. Sprinkle Parmesan inside dish and
roll dish around in your hands to lightly coat and knock out excess
Parmesan. Set dish aside in refrigerator to chill a bit. A chilled
dish seems to keep the butter in suspension better as the souffle ...