Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- 4 large eggs, separated
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 1 1/2 quart soufflé dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until smooth. Cook for 1 minute, stirring constantly.
3. Gradually whisk in the milk, salt, black pepper, cayenne pepper, and nutmeg. Cook for 2-3 minutes, whisking constantly, until the mixture thickens.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Beat the egg yolks in a small bowl. Gradually whisk in the saucepan mixture.
6. Stir in the Gruyere cheese and Parmesan cheese.
7. Beat the egg whites in a large bowl with an electric mixer until stiff peaks form.
8. Gently fold the egg whites into the cheese mixture.
9. Pour the mixture into the soufflé dish.
10. Bake for 25-30 minutes, or until the soufflé is puffed and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 28g
Saturated Fat: 16g
Cholesterol: 250mg
Sodium: 610mg
Carbohydrates: 8g
Protein: 20g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add chopped cooked ham or bacon to the cheese mixture.
- Add chopped herbs such as thyme or parsley to the cheese mixture.
- Use different types of cheese such as blue cheese or feta cheese.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for the best rise.
- Do not open the oven door while the soufflé is baking to prevent it from collapsing.
- Serve immediately after removing from the oven.
Storage instructions:
The soufflé is best served immediately after baking. Leftovers can be stored in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the soufflé in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the soufflé in the soufflé dish on a platter. Garnish with chopped herbs or grated cheese.
Garnishes:
Chopped herbs or grated cheese.
Pairings:
- Salad with vinaigrette dressing
- Crusty bread
- White wine such as Chardonnay or Sauvignon Blanc
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- Mashed potatoes
Troubleshooting advice:
- If the soufflé does not rise properly, make sure the egg whites are beaten until stiff peaks form.
- If the soufflé collapses, it may have been overcooked or the oven door was opened during baking.
Food safety advice:
- Make sure to cook the soufflé to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator for up to 2 days.
Food history:
The soufflé originated in France in the early 18th century.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve the soufflé as a main course for brunch or dinner.
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Region: French