Video:How to Make Cheese Souffle

Transcript:How to Make Cheese Souffle

Hi guys, Greyson Ferguson here with About.com. Today we will be making cheese souffle.

Ingredients for the Cheese Souffle

To begin, you need:

• 2 tablespoons of grated Parmesan cheese
• 1 cup of whole milk
• 2-1/2 tablespoons of unsalted butter
• 3 tablespoons of four
• 1/2 teaspoon of paprika
• 1/2 teaspoon of salt
• a small pinch of nutmeg
• 4 egg yolks
• 5 egg whites
• 1 cup of grated Gruyere cheese

Prepare the Cheese Souffle

Coat your souffle dish with butter. With this recipe, you can make one large souffle or four small ones. The smaller souffles are ideal when serving a small party and each individual wants their own. I am making the smaller souffles. With this method I am going to evenly split up the ingredients between the four dishes. If you want to make the large souffle, simply follow these instructions, but just for the one, larger dish.

Dust the inside of the containers with the Parmesan cheese. You can either grate your own cheese, or, if you are looking for a shortcut, purchase the pre-grated cheese commonly used on pizza and pasta. Pour the whole milk into a saucepan and heat over medium-low. While this heats up, melt the butter on medium heat, then add in the flour and mix until all of the butter is absorbed by the flour.

Pour in the warm milk and whisk until you have a paste-like substance, then toss in the paprika, salt and nutmeg. Once blended, add in the egg yolks. This is going to slightly soften up the paste mixture you have made. Place this to the side and let it cool down to room temperature.

While the mixture cools, beat the egg whites until there is a thick foam. It is far easier to use an electric blender for this, as using a hand beater is going to take several minutes to obtain this. Fold the egg whites into the souffle mixture, but do not whisk. Once the whites have mixed into the souffle, add in the cheese, a pinch at a time, and fold in. The cheese is going to become engulfed in the mixture so you can't even see any of it.

Bake the Cheese Souffle

Pour into the souffle containers and slide into a 400-degree oven. Once in, immediately turn down the temperature to 375. If you have an oven light, activate it now, because you can't open the oven for the first 20 minutes of bake time. Otherwise the cool, exterior air is going to ruin the rising souffle.

Check the souffle after 25 minutes. If the souffle has risen, remove and serve right away. It only stays puffy for a few minutes, so you need to make this while your guests are present.

There you have it, to learn more, visit us on the web at About.com.