Wayne Gisslen

Cheese Soufflé

Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
as needed as needed

Method

  1. Select three 1½-qt (1.44-L) soufflé dishes (4 portions each) or two 2-qt (1.9-L) dishes (6 portions each). Butter the insides of the dishes well. Sprinkle with cheese or crumbs so the bottom and sides are completely coated.
  2. Make a white roux with the butter and flour. Cook the roux a few minutes.
  3. Beat in the hot milk. Bring to a boil while stirring. C

Per serving: Calories, 290; Protein, 17 g; Fat, 21 g (65% cal.); Cholesterol, 265 mg; Carbohydrates, 8 g; Fiber, 0 g; Sodium, 600 mg.