Individual Cheese Souffles - Martha Stewart

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is free.

Start on the stove top with 4 tablespoons of butter.

Add an equal amount of flour (4 tablespoons) to make the roux.

Cook the roux for about a minute.

Slowly add 1 cup of milk while whisking to avoid lumps.

Cook over medium heat for about 2 minutes until it thickens and starts to bubble.

Once bubbling, add 1 cup of grated gruyere cheese and whisk until melted and smooth.

Stir in 2 tablespoons of chives, 1/3 teaspoon of pepper, and 1/4 teaspoon of coarse salt.

Mix everything together.

Add 3 egg yolks to the mixture to form the base of the soufflé.

In a separate bowl, beat 3 egg whites until very stiff peaks form.

Fold the beaten egg whites into the base mixture in three additions, starting with a small amount to lighten the base.

Butter two 2-cup pudding bowls and add 1 tablespoon of Parmesan cheese to each, coating the sides.

Pour half of the soufflé mixture into each bowl gently.

Place the bowls on a sheet pan and bake in a 400°F oven for 15 minutes.

After 15 minutes, turn the oven down to 375°F and bake for another 15 minutes until puffy and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens