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Cheese Souffle

This is from Kaity @ Ambition Never Goes Out of Style

Cheese Souffle

You can use any oven-safe straight-sided dish with a 2-cup capacity. Feel free to add veggies or ham, if you'd like! But it delish as is!

Ingredients (Serves 1)

2 1/2 tsp butter1 tbsp grated Parmesan
1 tbsp all-purpose flour
1/3 cup milklarge pinch of saltsmall pinch of paprika
1 egg yolk
2 egg whites
1/3 cup grated cheese, such as Cheddar or Swiss, tightly packed


Smear 1/2 tsp softened butter around inside of a souffle dish, and sprinkle Parmesan over it. Preheat oven to 425 degrees.
Melt 2 tsp butter in a small pot, and stir in flour.
Let cook over low heat for a minute, then remove from heat.
Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens.
Season with salt and paprika. Remove from heat, and whisk in egg yolk.

Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about 1/2 of the grated cheese.
Fold in remaining egg whites and cheese; transfer everything to the prepared souffle dish.
Place dish on a baking sheet and set it in the middle of the oven.
Turn the heat down to 375 degrees, and bake about 18 minutes, until souffle has risen and top is lightly browned.

Such a s fluffy and cheesy treat! I put some green enchilada sauce on mine and it was so yummy!

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1 comment:

Beth Dunn said...

Sounds yummy!