Cheese Soufflé

Name: Cheese Soufflé (Soufflé au Fromage)
Cuisine: French
Ingredients: 1 tablespoon softened butter; 4 tablespoons [25 g] finely grated Parmigiano-Reggiano or grand padana; 4 tablespoons [55 g] butter; 4 tablespoons plus 1 teaspoon all-purpose flour; ½ cups [375 ml] whole milk; ¾ cup (2 to 3 ounces/75 g) finely grated Parmigiano-Reggiano or grana padana; ¾ cup (2 to 3 ounces/75 g) finely grated Parmigiano-Reggiano or grana padana; ¾ cup (2 to 3 ounces/75 g) finely grated Parmigiano-Reggiano or grana padana; pepper; very small pinch of nutmeg; 5 large egg yolks; pinch of salt; pinch of salt; cream of tartar (if you’re not using a copper bowl), a small pinch; ¾ cup (2 to 3 ounces/80 g) Gruyère or other hard, flavorful cheese such as Cheddar, grated fine; ¾ cup (2 to 3 ounces/80 g) Gruyère or other hard, flavorful cheese such as Cheddar, grated fine; ¾ cup (2 to 3 ounces/80 g) Gruyère or other hard, flavorful cheese such as Cheddar, grated fine

Soufflé au Fromage

Preparation info

Makes
4
Individual First-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

For Lining the Dishes and Collars

1 tablespoon softened butter
4 tablespoons [25 g] finely grated Parmigiano-Reggiano or grand padana

Europe
France
Main course
Vegetarian

Method

To make the Collar and line the Dish

Bake the soufflé in a 6-cup or 8-cup [1.5 or 2 l