Easy-Peasy Cheese Soufflé
- 2 tsp. butter; slightly softened
- 3 Tbsp. breadcrumbs
- 2 oz. cheese; grated ( Gruyere, Cheddar, Parmesan)
- 1 Tbsp. flour
- 1 Tbsp. butter
- 1/2 cup milk
- 3 eggs; divided into 2 yolks, and 3 whites whipped to stiff peaks
- Nutmeg; as needed
- Cayenne Pepper; as needed
- Paprika; as needed
- Kosher Salt and Fresh Cracked Black Pepper; to taste
A hearty, healthy dose of protein!
Preheat the oven to 400 degrees and prepare 4 ramekins by coating the insides with the slightly softened butter. Coat with breadcrumbs and about 1 Tbsp. total of the grated cheese, pouring and tapping out the excess before setting the ramekins on a sheet tray. In a small sauté pan, cook the butter and flour over medium low heat to make a roux. Cook until it turns slightly sandy in texture, stirring constantly. When the flour is well toasted, and smelling slightly of graham crackers, whisk in a splash of milk. Continually whisk in a small splash of milk until all has been added. Bring to boil, being sure to scrape the sides and bottom to prevent scorching- this mixture will be quite thick. Remove from the heat and stir in the remaining cheese. Beat in the egg yolks and whisk until smooth. Season this base mixture very well with salt, pepper, nutmeg, and paprika to taste. Transfer this mixture to a large mixing bowl to cool slightly. Mix in about 1/3 total volume of the egg whites into the base mixture, to loosen it. Carefully fold in another 1/3 of the beaten whites, being careful not to deflate as you go. Finally, mix in the final 1/3 leaving a few streaks of unmixed whites. Transfer this batter into the prepared ramekins, filling 3/4 of the way up. Be sure to clean the sides or rims if any batter drips onto it, as this can prevent your soufflé from rising evenly. Place the tray into the oven and reduce temperature to 375 degrees. Bake for 8-10 minutes, or until fully set. Remove from oven and serve immediately, and sprinkle with paprika for a traditional finish.