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Cheese Soufflé: Difference between revisions
→Method
(Created page with "==Ingredients== * 2 Tbsp melted, unsalted butter, plus stick butter to coat dish * 2 Tbsp grated Parmesan cheese * 2 Tbsp flour * 2/3 cup milk * Large pinch of kosher salt * Small pinch of paprika * 2 egg yolks * 4 egg whites * 2/3 cup grated cheese (Swiss, gouda, cheddar, etc.) * 1/2 tsp cream of tartar ==Method== # Preheat over to 375°F. # Coat bottom, sides, and top edge of 8" soufflé dish with butter. Dust with Parmesan cheese, toss around interior to coat, and...") |
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# Add cheese and whisk until blended, then whisk in egg yolks. | # Add cheese and whisk until blended, then whisk in egg yolks. | ||
# Place egg whites in a medium bowl with cream of tartar. Whisk until they form soft peaks. | # Place egg whites in a medium bowl with cream of tartar. Whisk until they form soft peaks. | ||
# Add eggs whites, in thirds, to pan and fold to combine. | # Add eggs whites, in thirds, to pan and fold to combine. (See "Notes" below.) | ||
# Pour into soufflé dish and place dish in oven. Bake until top is lightly browned and soufflé has risen, 20–30 minutes. | # Pour into soufflé dish and place dish in oven. Bake until top is lightly browned and soufflé has risen, 20–30 minutes. | ||