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Parmesan & Gruyere Cheese Souffle

Fluffy eggs are mixed with rich Gruyere cheese and baked into perfectly airy and light cheese souffle
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 souffles

Ingredients

  • 1/2 stick butter unsalted
  • 5 tablespoons all-purpose flour
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground nutmeg
  • 1 1/4 cups whole milk
  • 1/4 cup white wine dry
  • 6 large egg yolks
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cup + 2 tablespoons shredded Gruyere cheese
  • 1/4 cup grated Parmesan cheese plus more for sprinkling

Instructions

  • Preheat the oven to 400 degrees. Butter each ramekin generously and sprinkle with Parmesan cheese.
  • Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes.
  • Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt).
  • Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm souffle base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
  • Place souffle in oven; reduce heat to 375°F. Bake until puffed, golden and gently set in center, about 25 minutes. Serve immediately.