Soufflé Au Fromage Recipe

Posted by
Rate It!
Soufflé Au Fromage
Add your photo!
Ingredients
13
Count
Nutrition
789
Calories
Total time
40
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat your oven to 400 degrees.
  2. Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
  3. In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
  4. Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
  5. Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
  6. Beat vigorously with a whip until blended.
  7. Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
  8. Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
  9. Remove the sauce from the heat.
  10. If you haven't done so already, immediately start to separate 5 eggs.
  11. Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
  12. Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
  13. Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
  14. Stir a big spoonful of the beaten whites into the sauce.
  15. Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese.
  16. Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
  17. Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
  18. Sprinkle the reserved tablespoon of Swiss cheese on top.
  19. Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!).
  20. In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
  21. Bake 4-5 more minutes to firm it up, then serve at once.
  22. A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
  23. To serve a souffle, puncture the top lightly with a serving spoon and fork-held vertically-and spread it apart for each serving!
  24. Bon Appetite!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 788.53 Kcal (3301 kJ)
Calories from fat 469.47 Kcal
% Daily Value*
Total Fat 52.16g 80%
Cholesterol 437.47mg 146%
Sodium 2462.96mg 103%
Potassium 564.56mg 12%
Total Carbs 24.89g 8%
Sugars 7.81g 31%
Dietary Fiber 1.76g 7%
Protein 54.87g 110%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 8%
Iron 3.5mg 19%
Calcium 1188.8mg 119%
Amount Per 100 g
Calories 186.66 Kcal (782 kJ)
Calories from fat 111.14 Kcal
% Daily Value*
Total Fat 12.35g 80%
Cholesterol 103.56mg 146%
Sodium 583.04mg 103%
Potassium 133.65mg 12%
Total Carbs 5.89g 8%
Sugars 1.85g 31%
Dietary Fiber 0.42g 7%
Protein 12.99g 110%
Vitamin A 0.1mg 8%
Iron 0.8mg 19%
Calcium 281.4mg 119%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 19.8
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top