1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (237g) Recipe makes 3 servings |
||
| Calories 509 | ||
| Calories from Fat 347 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 38.6g | 59% | |
| Saturated Fat 21.6g | 108% | |
| Monounsaturated Fat 11.7g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 434mg | 144% | |
| Sodium 1330mg | 55% | |
| Potassium 484mg | 13% | |
| Total Carbohydrate 12.7g | 4% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.7g | ||
| Protein 27.8g | 55% | |
Ingredients
White Sauce
- 2 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 3/4 cup milk
- 1/2 teaspoon salt (or to taste)
- cayenne pepper, to taste
Souffle
Directions
1
Preheat oven to 400ºF.2
In a saucepan melt butter; stir in flour and milk and season with salt and cayenne pepper.3
Stir in cheese until cheese melts and sauce thickens; then remove from heat.4
When cool, beat egg yolks into sauce.5
Beat egg whites until stiff; fold into sauce.6
Pour into baking dish.7
Bake for 30 minutes.8
Test with a knife.
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Browse similar recipes by category
- Course > Breakfast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Western > French
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Fall
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: chia
On Jun 17, 2007
i picked this to make for the french forum souffle tutorial because it was simple and authentic. i used gruyere cheese and baked it in a french white corningware dish. it was light and airy with great flavor.
From: Auntie Jan
On Jun 17, 2007
This was outstanding. It was a simple recipe with wonderful flavor. I can't say mine looked as good as when Chia did this in the class, but it was still delicious. Thanks Little T. for a great dessert
From: Jellyqueen
On Jun 17, 2007
A great souffle for us beginners. I didn't dig out the correct cups but now I am going to have to find them. I think now that I realize that souffles are not something to fear. The cheese I had was a Mexican Blend, but it works find.
From: Susie D
On Jun 16, 2007
I selected this souffle to make today during the French Cooking tutorial. It was easy to follow along with their step by step instructions and photos. I added small diced ham, chives, and red peppers and baked in individual ramekins. The souffle was light and airy. thank you for sharing your recipe! Reviewed for ZWT 3.
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