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Cheese Souffle (souffle au fromage)


The word souffle is the past participle of the French verb souffler which means to blow or puff up


  • 4 +2 tablespoons butter
  • 1/4 cup finely grated Parmesan cheese
  • 1/3 cup plain flour
  • 1 1/2 cups milk
  • salt, pepper and nutmeg to taste
  • 6 large eggs, separated
  • 8 ounces grated Comte or Gruyere cheese
  • 1/2 teaspoon cream of tartar


  • Brush the inside of a large souffle dish with 2 tablespoons of softened butter.
  • Sprinkle the Parmesan onto the buttered surface of the dish and gently shake the dish to spread the cheese evenly up the sides.
  • In a large saucepan, melt 4 tablespoons of butter.
  • Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute.
  • Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens.
  • Remove the milk from the heat and stir in the salt, pepper, nutmeg, egg yolks and cheese.
  • In a separate bowl, beat the egg whites and cream of tartar until the stiff peaks form.
  • Stir a few spoons of egg whites into the cheese mixture and gently fold the remaining mix in.
  • Pour into the dish and bake for 25 to 30 minutes at 400F (do not open oven before this time).


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