Souffle Au Fromage (Cheese Souffle)

Submitted by Midwest Maven

"This recipe comes out of the Earl Peyroux cookbook, on old chef from PBS when I was little."

 

• Ready In: 1hr 45mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 4 tablespoons butter
• 6 tablespoons flour
• 1 teaspoon salt
• 1 pinch cayenne
• 1 1⁄2 cups milk
• 1⁄2 lb swiss cheese, grated (reserve 1/4c.)
• 6 large eggs, room temperature
• 1⁄2 cup parmesan cheese

directions

1. Melt butter in a saucepan and add flour, salt, and cayenne.
2. Gradually add milk, and cook until thick and smooth.
3. Add swiss cheese(minus the 1/4 cup you reserved), and blend.
4. Separate the eggs.
5. Beat the yolks and add to the cheese mixture.
6. Beat the egg whites until stiff.
7. Butter a 2 quart mold, and sprinkle all around in it the reserved swiss cheese.
8. Add the parmesan to your cheese mixture.
9. Fold cheese mixture into stiff egg whites.
10. Pour into mold and bake for 1 hour and 15 minutes at 300 degrees Fahrenheit.

Reviews

[.Liz.Daddys little]

My dad does 4 cheese souffle's @ 350 F degrees, so I'm guessing it should be 300 F degrees. Hopes this helps!!!

 

[Bonnie G #2]

Saved this so long ago forgot when it was, finally got around to making it and so proud of it, the directions are spout on and exact. Light, airy and cheesy, the only thing I think I did wrong is not fill the dish enough as it should have been higher in the dish - but that sure didn't affect the flavor. I should have also added more spices for our family, maybe some crushed red peppers for a little bite. But all in all a wonderful recipe that I was very proud to have made

 

[Scott Hannigan]

I would love to try this recipe - but is the 300 degrees Fahrenheit or Celsius? I understand souffles can be quite sensitive and I would hate to ruin it.