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Gruyere and Parmesan Souffle

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.
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.

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Ingredients

1 tablespoon butter
3 tablespoons of flour
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

Ingredients

Steps

1
Done

Start making the bechamel sauce. Melt the butter in a skillet over low heat. Stir in the process.

2
Done

Add the flour and keep stirring. Gradually add the milk while continuously stirring until you have a smooth paste. Set aside to cool.

3
Done

Add the egg whites to a bowl and whip them using a hand mixer. Mix until they make stiff peaks. Set aside.

4
Done

Add the paprika and nutmeg to the bechamel sauce. Stir until even.

5
Done

Continue by stirring in the yolks, one at a time.

6
Done

Add the whipped eggs and mix some more until just about even. Add the grated Gruyere and mix it in. Set aside.

7
Done

Coat 4 ramekins with butter, spread with grated parmesan, and distribute the egg and Gruyere mixture to them.

8
Done

Bake for 25 minutes at 350⁰F/175⁰C.

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Nutritional Chart

273 kcal
Calories
16 g
Protein
19 g
Fat
9 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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