This is one of the recipes I use with my students during the milk and egg module. They always tell me that they don't like Swiss cheese, I take that as a challenge to prove them wrong! Students all want to try this once it comes out of the oven because it rises so beautifully.
Ingredients
1 Tbsp grated Parmesan cheese
1/2 cup milk
1 1/2 Tbsp butter
1 1/2 Tbsp flour
1/4 tsp paprika
1/2 pinch nutmeg
2 large egg yolks
2 large egg whites
1/2 cup grated Swiss cheese
Directions
- Position rack in lower third of oven and then preheat to 400F
- Butter 2-3 ramekins, depending on the size of your group. Add Parmesan cheese and tilt dish to coat bottom and sides with the cheese
- Warm milk in small saucepan over medium-low heat until steaming. Meanwhile, melt butter in large saucepan over medium-high heat.
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Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes; do not allow mixture to brown. This mixture of fat and flour is called a roux and is a great thickener.
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Gradually pour in warm milk a little at a time, whisking constantly until very thick, 2-3 minutes. Remove from heat; whisk in paprika, salt & nutmeg.
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Add egg yolks 1 at a time, whisking to blend after each addition. Scrape souffle based into large bowl.
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Cool to lukewarm. Cover and let stand at room temperature.
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Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
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Gently fold 1/4 of the whites into lukewarm souffle base to lighten.
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Fold the remaining whites in 2 additions while gradually sprinkling in Swiss cheese. Transfer to prepared ramekins.
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Place dish in oven and immediately reduce oven temperature to 375F
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Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes DO NOT OPEN OVEN DOOR UNTIL TIMER RINGS!!! Your souffle will fail to rise or fall if you open too early. Serve immediately!
Note
- If you don't have ramekins at home you can use your coffee mugs...double check that they're oven safe first but it works!
