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
2tablespoonsunsalted butter
1tablespoonwhole wheat flour
150mililitersheavy cream
2eggsseperated
20gramsParmesan cheesegrated
20gramsGouda cheesegrated
20gramsEmmental cheesegrated
20gramsEdam cheesegrated
1/4teaspoonblack pepper
1/4teaspoonherbal salt
1/2teaspoonsweet red paprika
1/4teaspoon cayenne pepper
Servings: People
Units:
Instructions
Preheat oven to 160°C. Prepare two soufflé dishes/ramekins by brushing with soft butter.
In a heavy saucepan melt 1 tablespoon of butter over medium heat, add flour and stir for two minutes.
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.
Crack the eggs, placing whites into a clean mixing bowl and whisk the yolks into the sauce.
Add the cheeses and seasoning and mix well
Beat egg whites until stiff peaks form, then using a metal spoon fold the egg whites into the cheese sauce.
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.
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Bio
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!