First Time Making Cheese Souffles

Butter the ramekins and sprinkle Parmesan cheese on the sides to prevent sticking.

Preheat the oven to 400°F.

In a small saucepan, heat the milk over medium to low heat until steaming.

In a large saucepan, melt the butter over medium heat, then add the flour and whisk for about 3 minutes until well incorporated.

Remove the flour and butter mixture from heat and gradually whisk in the steamed milk.

Cook the mixture for 2-3 minutes, then remove from heat and whisk in the paprika, salt, nutmeg, and thyme.

Add the egg yolks one by one, whisking well after each addition.

Transfer the mixture to a large bowl and cover to let it sit at room temperature.

In a separate bowl, beat the egg whites until stiff but not dry.

Fold in 1/4 of the beaten egg whites into the cheese mixture, then fold in the remaining egg whites in two additions, gradually adding the cheddar cheese as you fold.

Spoon the mixture into the prepared ramekins, filling them up to the edge.

Place the ramekins in the oven and immediately reduce the heat to 375°F.

Bake until puffed and golden brown, about 25 minutes.

Equipment Needed

Spice Level: