[COOK TIME: 20 MIN]Ingredients
3 tablespoons butter
2 tablespoons grated Parmesan
2 teaspoons flour
1/2 cup milk
1/2 cup grated Cheddar
pinch cayenne pepper
pinch nutmeg
2 egg yolks
2 egg whites
pinch salt
Directions
Heat oven to 375° F.
Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter.
Coat with the Parmesan, then tap out the excess. Set aside.
In a small saucepan, over medium heat, melt the remaining butter.
Stir in the flour and cook 1 minute.
Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute.
Remove from heat and stir in the cheese until melted.
Blend in the cayenne and nutmeg.
Whisk in the yolks one at a time. Set aside.
***
(The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
***
In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form.
Stir 1/4 of the egg whites into the cheese sauce to loosen it.
Gently fold in the remaining egg whites.
Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.
Serve immediately.
Blend in the cayenne and nutmeg.
Whisk in the yolks one at a time. Set aside.
***
(The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
***
In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form.
Stir 1/4 of the egg whites into the cheese sauce to loosen it.
Gently fold in the remaining egg whites.
Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.
Serve immediately.
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This was very simple
A nice fluffy cheese souffle perfect for lunch =]
