How to Make a Savory Cheese Souflé | ZLINE Chef Series

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Brush the bottom and sides of a ramekin with melted butter, brushing upwards to help the soufflé rise.

Coat the inside of the ramekin with grated parmesan cheese, turning to ensure an even coating.

Warm milk in a saucepan over low heat until it's not quite room temperature.

Melt butter in a saucepan until completely melted.

Add all-purpose flour, cayenne, and salt to the melted butter and whisk constantly for 1-3 minutes to avoid lumps and burning.

Slowly add the warm milk to the roux while whisking until no lumps remain and the mixture thickens, about 1-3 minutes.

Transfer the thickened mixture to another bowl to cool down to room temperature.

Once cooled, whisk in egg yolks into the base until emulsified and smooth.

Whip egg whites in a clean bowl until medium peaks form, ensuring no fat is present in the bowl.

Take a small portion of whipped egg whites and mix it into the base to lighten the texture before folding in the rest gently.

Cooking Techniques

Equipment Needed

Allergens