Recipe

Cheese Souffles Recipe

	Arbus_is_god / All my dishes 2 years, 1 month ago This is my favorite dinner dish when time permits during the week. It is pure cheesy-buttery goodness! Compliments grilled chicken or fish and flat bread. Prep:40m Cook:30m Servings:4	Arbus_is_go
	easy cheese souffle

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Ingredients

1 1/2 cups milk

1 sprig fresh thyme

1 bay leaf

3 tbsp unsalted butter

1/4 cup flour (plus 1 tbsp flour)

2 large egg yolks (room temperature)

1/4 cup finely grated Parmesan cheese (plus a little extra for the ramekins)

1/2 tsp kosher salt

pinch of cayenne pepper

freshly grated nutmeg

4 large egg whites (room temperature)

few drops of freshly squeezed lemon

3/4 cup lightly packed grated full-flavored cheese (such as Gouda)

4 (6 ounce) ramekins

Directions

Place a rack in the middle of the oven and preheat to 350 degrees. Butter 4 (6-ounce) ramekins and sprinkle with Parmesan to lightly coat. Put prepared ramekins on a baking sheet and refrigerate.

To make the souffle base: Put the milk, thyme, and bay leaf in a microwave-safe measuring cup and microwave on HIGH until steaming, about 2 minutes. (Or, bring the milk and herbs just to a simmer in a small saucepan on the stove, and then pull from the heat.)

Melt the butter in a saucepan over medium heat. Add the flour, and stir constantly with a wooden spoon until the mixture lightens and foams, about 2 minutes. Whisk in the warm milk, bring to a boil, and cook, whisking constantly, until the souffle base thickens slightly, about 1 minute. Remove the herbs. Transfer the base to a large bowl and whisk to cool. Add the egg yolks, the Parmesan cheese, 1/2 teaspoon of the salt, cayenne, and nutmeg.

Slowly whisk the egg whites in a bowl with lemon juice, and pinch of salt with a hand-held mixer until foamy. Increase the speed to high and whip until the whites hold a soft peak. Quickly, but gently fold 1/4 of the whites into the base with a rubber spatula. Fold in the remaining whites just until streaky, then scatter the grated cheese on top and fold everything together, taking care not to overmix. Divide the batter among the prepared ramekins, and bake until golden, puffed, and just set in the center, about 30 minutes. Using an oven mitt or towel, transfer the ramekins to individual plates and serve immediately.

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