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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat your oven to 400 degrees. | 2. Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. . | 3. In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly. | 4. Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning. | 5. Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once. | 6. Beat vigorously with a whip until blended. | 7. Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg. | 8. Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick. | 9. Remove the sauce from the heat. | 10. If you haven't done so already, immediately start to separate 5 eggs. | 11. Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time. | 12. Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point. | 13. Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff. | 14. Stir a big spoonful of the beaten whites into the sauce. | 15. Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese. | 16. Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step! | 17. Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife. | 18. Sprinkle the reserved tablespoon of Swiss cheese on top. | 19. Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!). | 20. In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned. | 21. Bake 4-5 more minutes to firm it up, then serve at once. | 22. A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten. | 23. To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving! | 24. Bon Appetite! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
butter	1	teaspoon	unsalted	256.5	11.7855	8.0145	21.6
swiss cheese	1	tablespoon	grated	32.4225	0.1188	2.2242	2.5567
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
milk	1	cup	boiling	552.0	13.296	5.496	57.216
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cayenne pepper				-	-	-	-
nutmeg				-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
salt				-	-	-	-
egg white	5			85.8	1.2045	17.985	0.2805
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

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