Savory Cheese Souffle Recipe

How to make it

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• chop the parsley very finely
• slice the scallions to about 1/16 to 1/8 thickness, green stem only
• grate the pecorino romano to a fine consistency
• separate 5 egg yolks from whites
• reserve the yolks
• beat the egg whites to a stiff peak
• prepare a bechamel as follows
• melt the butter over medium heat
• pass the clove of garlic through a press or mince
• add the garlic to the butter
• let the butter brown
• add the flour and remove from heat, working the mixture with a small whisk to form a roux
• return to the heat and whisk in the milk and cream
• warm the bechamil to where it is steaming but not bubbling
• add the eggs, pecorino romano, scallions, and parsley while stirring
• remove from the heat and gently fold in the egg whites until the bechamel mixture is mostly incorporated
• butter 6 clay ramekins and dust with flour
• spoon in the mixture to the ramekins, filling to within 1/4 of the top
• place the ramekins in a water bath in a casserole or baking dish
• place in a preheated 400F oven for 30-35 minutes, don't open the door
• cooking time and not opening the door are critical to fully cook through the souffle and avoid falling; if you get worried about the browning, reduce the heat to 350 but keep them in there, not cooking the middle will result in a lumpy wet souffle and very likely cause it to fall