Cheese Soufflé Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Grease 4 ramekins with butter and coat with fine breadcrumbs.

Preheat oven to 375°F (190°C).

Melt 3 tablespoons of butter over medium heat.

Add ⅓ cup of flour and cook for about 1-2 minutes.

Gradually add 1 cup of milk while stirring constantly.

Bring to a boil and cook for 2-3 minutes more until thickened.

Remove from heat and stir in 1/2 cup Swiss cheese, 1/2 cup cheddar cheese, and 1/4 cup Parmesan cheese.

Add 1/2 teaspoon salt, 1/4 teaspoon paprika, and 1 teaspoon Dijon mustard, mixing well.

Add egg yolks one at a time and transfer into a larger bowl to cool slightly.

Season with freshly ground black pepper and a pinch of salt.

Whip egg whites until stiff peaks form.

Gradually fold the whipped egg whites into the cheese mixture until combined.

Divide the mixture evenly among the prepared ramekins and sprinkle grated Parmesan on top, if desired.

Place the ramekins on a baking sheet and bake for 25-30 minutes until puffed and golden.

Serve immediately.

Cooking Techniques

Equipment Needed

Allergens