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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a saucepan over medium heat; whisk in the flour, and cook until foaming. | 2. Add the milk and bring to a boil, whisking constantly until the sauce thickens. | 3. Season with salt, pepper, and nutmeg and simmer for 1 minute. | 4. Take the pan from the heat and whisk the egg yolks into the hot sauce so that they cook and thicken slightly. | 5. Stir in the cheese, reserving a tablespoon for topping. | 6. Taste and adjust seasoning. | 7. The mixture should be highly seasoned to compensate for the bland egg whites. | 8. Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming. | 9. Position a shelf in the lower third of the oven and remove the shelves above. | 10. Preheat oven to 425°. | 11. Thickly butter a 2-quart souffle dish, particularly around the rim. | 12. Reheat the cheese mixture until hot to the touch but do not let it boil, or it will cook into strings. | 13. Whisk the egg whites until stiff using a stand mixer and adding a pinch of salt to help the whites stiffen. | 14. Add about 1/4 of the egg whites to the hot cheese mixture and stir them together thoroughly. | 15. Add this mixture to the remaining egg whites and fold them together as lightly as possible. | 16. Spoon the mixture into the prepared dish; it should fill almost to the rim. | 17. Sprinkle the reserved cheese on top, and then run your thumb around the inside rim of the dish so the souffle rises evenly. | 18. Bake until puffed and brown, 20-25 minutes; if you like the center soft, remove the souffle when it still wobbles slightly if gently shaken; if you prefer it firm, leave it for another 3-5 minutes. | 19. Set the dish on a plate lined with a napkin, so the dish cannot slip. | 20. Take the souffle to the table at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
purpose flour	1/4	cup		-	-	-	-
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
salt				-	-	-	-
pepper				-	-	-	-
nutmeg			grated	-	-	-	-
egg	5		separated	357.5	1.8	31.4	23.775
gruyere cheese	1 1/2	cups	grated	817.74	0.7128	59.0238	64.0332
egg white	3			51.48	0.7227	10.790999999999999	0.1683

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