There’s so much cheesy goodness wrapped up in this little ramekin.
For some reason the idea to try making a souffle popped into my head a few weeks ago. I do love baking but souffles have always been that scary monster in the distance, kind of like making macarons from scratch.
Even though the souffles might have fell a couple minutes out of the oven, digging into it was beyond rewarding once I tasted the cheesy fabulousness.
The weather is changing and I am already gravitating towards anything warm at this point. To be honest I am ready. Ready for cooler weather, sweaters, boots, chili, and pumpkin spice lattes.
This soufflé is like my fix until I get my cool weather and my snow days…
Cuddle up and enjoy!
ingredients
- 1 cup whole milk
- 2½ Tbsp unsalted butter
- 3 Tbsp unbleached all purpose flour
- ½ tsp paprika
- ½ tsp salt
- 5 large egg yolks
- 5 large egg whites
- 1/2 cup + 2 Tbsp grated Parmesan
- 1/2 cup grated gruyere
instructions
- Preheat oven to 400 degrees.
- Butter 6 ramekins. Sprinkle Parmesan cheese into each dish, tilting and rotating to coat the bottom and sides.
- In a small saucepan over medium-low heat, warm milk until simmering.
- In a large saucepan over medium heat, melt butter. Whisk in flour and cooking until the mixture begins to foam, approximately 3 minutes. Remove pan from heat for 1 minutes.
- Add warm milk to the flour mixture, whisking until smooth. Return to medium heat and cook, whisking constantly, until thickened for approximately 2 to 3 minutes. Remove from heat and stir in paprika, salt and nutmeg.
- Stir in egg yolks one at a time, blending each one in one at a time. Stir in cheese and scrape souffle mixture into a large bowl. Cool down to a warm temperature, but not hot.
- Using electric or stand mixer, beat egg whites in a large bowl until stiff. Fold one-third of the whites into the souffle base. Continue to fold in the remaining egg whites in two separate additions. Transfer batter to prepared dishes evenly.
- Place dishes on a baking sheet and place in the oven. Reduce oven temperature to 375 degrees and bake souffles for approximately 25 minutes, until puffed and golden brown. Serve immediately.
Ruthy @ Omeletta says
These look so good! I’m like you- souffle scared- but anything warm and cheesy could proooobably make up for any misgiving in a fallen souffle 🙂 Yes to cold weather cooking, right?
Cake 'n' Knife says
Yes! I am so excited for cold weather cooking! And you are so right, the cheese totally makes up for it 😉
Denise@LittleMarketKitchen says
Yum! I’ve never tried to whip up a souffle but these may have to be my first attempt! The parmesan-gruyere combo sounds delicious.
Cake 'n' Knife says
Thank you! If you try them, let me know how they turn out for you!
suzyhomemaker says
I love souffles. I have made them twice, one sweet, one savory. Although I was nervous, it was not as bad as I thought. Seeing yours makes me want to make one again. Thanks for sharing.
Nusrat Azim says
Because of your recipe, now I’m intrigued to make some Souffle. Just a few moments ago I was souffle-challenged 🙂
Nice, simple, adorable pictures.
Following you 🙂
Cake 'n' Knife says
That’s wonderful! Thank you so much 🙂 If you try the recipe, let me know how it goes. I am already craving it again so I think I will be making it tonight… 😉