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Ingredients
| parmesan cheese: 3.5 oz (freshly grated) |
| 2% milk: 1 1/4 cups |
| eggs: 3 |
| all-purpose flour (unsifted): 2 1/4 Tbl |
| salted butter: 2 oz |
| ground nutmeg: 1 dash |
| salt |
| black pepper |
Parmesan Souffle - France
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
12 min -
Servings
4 serving(s)
Tags
- Preheat the oven to 350F, or just a few degrees higher.
- Separate the eggs. Scramble the yolks, and put the whites in a bowl that you will mix with a mixer, and keep this bowl at room temperature.
- Melt 1 1/2 ounces of butter in a saucepan.
- Add the flour, and stir for half a minute.
- Add the milk little by little, and thicken, stirring constantly for 5 minutes. (Don't add the milk so fast you lose the temperature of the mixture.).
- Add a little salt, some pepper and a few pinches of ground numteg.
- Away from the heat, incorporate the egg yolks and the grated parmesan into the thickened milk mix.
- Now, mix the egg whites until quite firm and stiff. Fold this gently into the mixture right away.
- Butter 4 ramekins or small souffle dishes with about 1/2 ounce of butter.
- Pour the parmesan souffle mixture 3/4 full of each ramekin.
- Put into the oven, and cook 12 - 15 mintes.
- (An inserted skewer will come out clean.).