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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425°F Chill four 1/2-cup souffle dishes in the refrigerator. | 2. Use one tablespoon of the butter to butter the bottom and sides of each souffle dish, paying special attention to the sides. Return to refrigerator. | 3. Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk until well-blended. Cook until raw taste is gone, 2-3 minutes, but do not brown the flour. Add the milk, stirring rapidly with the whisk, then add the salt, pepper, nutmeg and cayenne. Bring to a boil and cook for 30 seconds, stirring constantly with the whisk. | 4. Blend the cornstarch and water in a bowl or small jar. Add to the bubbling sauce. Stir and cook for about two minutes. Add the yolks, stirring vigorously. Cook, stirring, for about a minute. | 5. Transfer the hot sauce to a large mixing bowl. Add the cubed cheese and stir well. Set aside. | 6. Beat the egg whites to stiff peaks. Add half of the whites to the souffle base and mix thoroughly. Add the remaining whites, folding them in quickly but gently with a rubber spatula. | 7. Divide the mixture evenly into the four souffle dishes. The mixture should fill the dish to about a quarter-inch from the top of the dish. With your thumb, create a channel around the edge of the dish to allow for expansion and formation of a nice crown. Sprinkle the top with the grated gruyere. | 8. Place the dishes on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6		separated	429.0	2.16	37.68	28.53
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
milk	2	cups		297.68	23.3264	15.372	15.9576
salt				-	-	-	-
white pepper			ground	-	-	-	-
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	3	tablespoons		0.0	0.0	0.0	0.0
gruyere cheese	1/3		cut	181.72	0.1584	13.1164	14.2296
gruyere cheese	2	tablespoons	grated	181.72	0.1584	13.1164	14.2296

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.