Well, it's been a while since I posted anything on my Ten Most Difficult Recipes cooking challenge. Have you been wondering how that was going? Well, today is your lucky day. We're crossing off the 5th recipe on the list: the savory soufflé!
Have you ever had a savory soufflé? No? Me either. I've had chocolate souffle and it's delicious. But I've never had the desire to try a soufflé of the savory variety. I decided to stay away from anything too complicated or heavy and went with a basic Cheese Soufflé. Eggs and cheese...sounds good to me.
I started with Julia Child's cheese soufflé recipe from Epicurious, which can be found HERE.
2 tablespoons finely grated Parmesan cheese
1 cup whole milk
2 1/2 tablespoons unsalted butter
3 tablespoons unbleached all purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
1 cup (packed) coarsely grated Gruyère cheese (about 4 ounces)
First we prepare the soufflé dish.
Butter the dish.
Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown).
Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg.
Add egg yolks 1 at a time, whisking to blend after each addition.
Mmmm...cheese. It was so hard not to just eat it.
Place dish in oven and immediately reduce oven temperature to 375 degrees.
Takes about 25 minutes.
But DO NOT open oven door during first 20 minutes or you'll deflate it.
So many rules! And I hate following rules when I cook.
But I did.
Yes, those are corn cob pot holders.
I am a dork.