Prep 25 mins
Cook 20 mins
A fast & easy vegetarian recipe. Recipe by Grace Parisi from "The Fluffiest Cheese Souffles" which appeared in the October, 2007 edition of Food & Wine Magazine.
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 1⁄4 cup freshly grated parmigiano-reggiano cheese
- 1⁄4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups milk
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon cayenne or 1⁄4 teaspoon crushed red pepper flakes
- 6 large eggs, separated
- 8 ounces coarsely shredded gruyere cheese (2 packed cups)
- 1⁄2 teaspoon cream of tartar
- Preheat the oven to 400°F and brush seven 1-cup ramekins with butter.
- Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
- In a medium saucepan, melt the 4 tablespoons of butter.
- Whisk in the flour and cook over moderate heat for 1 minute.
- Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes.
- Stir in the salt and cayenne or crushed red pepper flakes (that have been crushed even more.)
- Off the heat, whisk in the egg yolks.
- Let cool slightly.
- Transfer to a large bowl and stir in the Gruyère.
- In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.
- Increase the speed to high and beat until firm peaks form.
- With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
- Spoon the soufflé mixture into the ramekins, filling them to an inch below the rim.
- Run your thumb inside the rim of each ramekin to help the soufflés rise evenly.
- Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes.
- Serve immediately with a dry Riesling
- *The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.