First dish in the finished new kitchen, low carb cheese souffle made with a blend of some of our favorite cheeses; Edam, Emmental, Parmesan and Gouda.

I’ve made many sweet souffles before, first savory and it’s my new favorite, cheesy and full of flavor. I will definitely do some other versions of cheese souffles in the weeks to come.

Cheese Soufflé

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Servings	Prep Time
2People	40minutes

Cook Time

35minutes

Servings Prep Time 2People 40minutes

Cook Time 35minutes

Cheese Soufflé 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Servings Prep Time 2People 40minutes Cook Time 35minutes Servings Prep Time 2People 40minutes Cook Time 35minutes

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon whole wheat flour
• 150 mililiters heavy cream
• 2 eggs seperated
• 20 grams Parmesan cheese grated
• 20 grams Gouda cheese grated
• 20 grams Emmental cheese grated
• 20 grams Edam cheese grated
• 1/4 teaspoon black pepper
• 1/4 teaspoon herbal salt
• 1/2 teaspoon sweet red paprika
• 1/4 teaspoon cayenne pepper

Servings: People

Units:MetricUS Imperial

Instructions

1. Preheat oven to 160°C. Prepare two soufflé dishes/ramekins by brushing with soft butter.
2. In a heavy saucepan melt 1 tablespoon of butter over medium heat, add flour and stir for two minutes.
3. Gradually add the cream, continuously stirring over medium heat, for about 10 minutes, until thick. Then remove from heat and allow to cool for few minutes.
4. Crack the eggs, placing whites into a clean mixing bowl and whisk the yolks into the sauce.
5. Add the cheeses and seasoning and mix well
6. Beat egg whites until stiff peaks form, then using a metal spoon fold the egg whites into the cheese sauce.
7. Spoon the mixture into ramekins, place on a baking sheet and bake for 30-35 minutes until the top is golden. Serve hot from oven.

Recipe Notes

Run a cutlery knife around the edges of your ramekins, this will help to ensure the soufflé rises and does not stick.