Gruyere and Parmesan Souffle

  • Difficulty: Medium
  • one hour
  • 4 servings

Be it salty or sweet, the souffle has come to us from before the French Revolution. Basically, you need to prepare a nutmeg-flavored custard from flour, milk, whipped egg whites, and yolks. Make it slightly hot with paprika. Go for the cheesy tang and gooey texture with Gruyere and Parmesan.

Ingredients Needed for Gruyere and Parmesan Souffle

1 tablespoon butter
3 tablespoons of flour
⅓ cup milk
4 egg whites
1 teaspoon paprika
1 teaspoon nutmeg
4 yolks
1 cup gruyère cheese, grated
1 tablespoon butter for coating
2 tablespoons of parmesan, grated

How to Cook Gruyere and Parmesan Souffle

  1. Start making the bechamel sauce. Melt the butter in a skillet over low heat. Stir in the process.
  2. Add the flour and keep stirring. Gradually add the milk while continuously stirring until you have a smooth paste. Set aside to cool.
  3. Add the egg whites to a bowl and whip them using a hand mixer. Mix until they make stiff peaks. Set aside.
  4. Add the paprika and nutmeg to the bechamel sauce. Stir until even.
  5. Continue by stirring in the yolks, one at a time.
  6. Add the whipped eggs and mix some more until just about even. Add the grated Gruyere and mix it in. Set aside.
  7. Coat 4 ramekins with butter, spread with grated parmesan, and distribute the egg and Gruyere mixture to them.
  8. Bake for 25 minutes at 350⁰F/175⁰C.

Leave a Reply

Your email address will not be published. Required fields are marked *