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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 350F, or just a few degrees higher. | 2. Separate the eggs. Scramble the yolks, and put the whites in a bowl that you will mix with a mixer, and keep this bowl at room temperature. | 3. Melt 1 1/2 ounces of butter in a saucepan. | 4. Add the flour, and stir for half a minute. | 5. Add the milk little by little, and thicken, stirring constantly for 5 minutes. (Don't add the milk so fast you lose the temperature of the mixture.). | 6. Add a little salt, some pepper and a few pinches of ground numteg. | 7. Away from the heat, incorporate the egg yolks and the grated parmesan into the thickened milk mix. | 8. Now, mix the egg whites until quite firm and stiff. Fold this gently into the mixture right away. | 9. Butter 4 ramekins or small souffle dishes with about 1/2 ounce of butter. | 10. Pour the parmesan souffle mixture 3/4 full of each ramekin. | 11. Put into the oven, and cook 12 - 15 mintes. | 12. (An inserted skewer will come out clean.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parmesan cheese	3 1/2	1/2	grated	1036.0	112.0	112.0	14.0
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
egg	3			214.5	1.08	18.84	14.265
flour	2 1/4	tablespoons		81.3206	17.8039	1.3219999999999998	0.3155
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
salt				-	-	-	-
pepper				-	-	-	-

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