Cheese Soufflé

An Elegant, Delicious Fluffy Goodness!

Difficulty: Moderate
Prep Time: 25 minutes
Cooking Time: 25 minutes

2 tbsp finely grated Parmesan cheese
1 cup cream
2 1/2 tbsp unsalted butter + greasing
3 tbsp Bob’s Red Mills Paleo baking flour
1/2 tsp paprika
1/2 tsp salt
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)

Cooking Tools

2 mixing bowls

Electric hand mixer

Souffle Bowl

Position rack in middle of oven and preheat to 400 Degrees F. Butter 6-cup (1 1/2-quart) souffle dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm cream in heavy small saucepan over low heat until a simmer. Melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat, let stand 1 minute. Pour in warm cream, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape souffle base into large bowl. Cool to lukewarm. Using electric mixer, beat egg whites in another large bowl until stiff. Fold 1/4 of whites into room temperature souffle base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese. Transfer batter to prepared dish. Place dish in oven and immediately reduce oven temperature to 375 Degrees F. Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
Serves 6 

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