
Cheese Soufflés

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If drama is important, the soufflé mixture should fill to the rim of the dish, and you will need to fit an aluminum foil collar also buttered and floured or dusted with cheese, around the dish to prevent the expanding and still-liquid mass from spilling over the sides. Making a soufflé collar is a hit of a nuisance and can be avoided if you fill the soufflé dish no more than three-fourths full.
ingredients
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serves: 4
2 tablespoons butter (room temperature, for dishes, plus 1 tablespoon if using collars)
5 tablespoons grated Parmigiano-Reggiano (aged Gouda, or other hard cheese for dishes, plus 3 tablespoons if using collars)
Béchamel Sauce Base
3 tablespoons butter
3 tablespoons flour
3/4 cup milk
pinch Tiny of ground or freshly grated nutmeg
1/4 teaspoon salt
Pepper
5 ounces (about 1 cup) Gruyere (or other firm cheese, grated)
4 egg yolks
Soufflés
7 egg whites
pinch of cream of tartar (if not using a copper bowl 2 ounces Parmigiano-Reggiano, aged Gouda, or other hard cheese, grated, about 3/4 cup lightly packed)
Servings Per Recipe: 4
Amount per Serving
Calories: 443
- Total Fat: 34.5 g
- Saturated Fat: 19.9 g
- Trans Fat: 0.6 g
- Cholesterol: 275.2 mg
- Sodium: 621.2 mg
- Total Carbs: 8 g
- Dietary Fiber: 0.2 g
- Sugars: 2.8 g
- Protein: 24.8 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012