Cheese Souffle

Taken from Julia Child’s cheese souffle recipe…

1-2 TB Parmesan cheese
1 TB Butter
1 1/2 TB Flour
1/2 C Milk
1/4 TS Salt
2 Egg Yolks
1/3 C egg whites [the whites from the two Egg Yolks]

Preheat oven to 400 degrees.

Butter the ramekins and sprinkle in the the Parmesan to coat.

In a small saucepan, melt the butter and whisk in the flour. Add the milk and bring to a slight boil. Stir well and take off the heat.  Whisk in egg yolks.

In a separate bowl, beat egg whites until stiff peaks form. Fold in the flour/milk/yolk mixture slowly and add any other cheese you’d like.

Fill ramekins about 3/4 full. Reduce heat to 375 degrees before inserting and then bake souffles for 20-25 minutes.

 

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