:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/V40PZ06qnQdJVOygguT4/26baec254004214640f7ab164ceacb.png "Best Ever Classic Baked Cheese Egg Soufflé")
Best Ever Classic Baked Cheese Egg Soufflé
This Cheese Soufflé is a classic French dish that is rich, creamy, and incredibly light. Packed with the goodness of cheese, this dish will tantalize your taste buds with its delightful texture and savory taste. Perfect for special occasions or a fancy weekend brunch.
Ingredients
- 1⁄4 Cup of butter, plus more for greasing
- 1⁄4 Cup of flour
- 1⁄4 teaspoon of salt
- 11⁄4 cups of milk
- 1 Cup of shredded Gruyere cheese
- 1⁄4 Cup of grated Parmesan cheese
- 4 large eggs, separated
- 1⁄4 teaspoon of cream of tartar
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Directions
Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart souffle dish.
Melt the butter in a saucepan on medium heat. Once melted, stir in the flour and salt until smooth.
Gradually whisk in the milk. Boil and stir for 2 minutes until thick and smooth.
Remove from the heat, stir in the Gruyere and Parmesan cheese until melted. Let it cool slightly and stir in the egg yolks.
In a small bowl, beat the egg whites with cream of tartar on high speed until stiff peaks form.
Stir a quarter of egg whites into cheese mixture until no white streaks remain.
Gently fold in remaining egg whites until combined.
Pour this mix into the prepared dish and bake on the lowest rack for 30-35 minutes.
Serve the soufflé immediately; they tend to fall as they cool.
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