23 August, 2022
Individual Cheese Soufflés
Posted in : Main Dish on by : admin
Individual Cheese Soufflés
Serve with a salad and a crusty baguette and you have a meal elegant enough for company.
Servings: 4 souffles
Ingredients
- 4 tablespoons freshly grated Parmesan cheese, separated
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 5/8 cup heavy cream
- 2 large eggs, separated
- 2 large egg whites
- 1 1/2 tablespoon dry sherry
- 1 cup Gruyere cheese finely grated (I use Swiss)
- 1 tablespoon sour cream
- 1/2 teaspoon kosher salt
- 1/8 teaspoon Dijon mustard
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon cream of tartar
Instructions
- Preheat the oven to 375 degrees. Butter 4 ramekins and coat with 2 tablespoons of the Parmesan cheese.
- In a medium saucepan over medium heat, melt butter. Stir in flour to make a paste. Gradually whisk in cream and bring mixture to a boil. Continue cooking for up to 3 minutes until thickened, whisking constantly. Transfer to a large bowl and allow to cool. Stir in egg yolks, sherry, cheese, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 2 tablespoons of Parmesan.
- Place egg whites in separate bowl. Add cream of tartar. Using electric mixer, beat egg whites until firm peaks form. Fold one-third of whites into the soufflé base to lighten it. Then carefully fold in the remaining egg whites until no streaks remain.
- Pour mixture into the ramekins. Run your thumb around the inside of the rim of the dish to wipe away any crumbs. I like to smooth the top of the batter.
- Bake 25 – 35 minutes, until soufflé is golden brown and puffed. Serve right away.