Best Parmesan Cheese Souffle Recipes

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GRUYèRE AND PARMESAN CHEESE SOUFFLé



Gruyère and Parmesan Cheese Soufflé image

Categories     Egg     Brunch     Bake     Lunch     Parmesan     Swiss Cheese     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Grated Parmesan cheese
1/4 cup (1/2 stick) butter
5 tablespoons all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups plus 2 tablespoons (packed) coarsely grated Gruyère cheese (about 6 ounces)
1/4 cup finely grated Parmesan cheese
8 large egg whites

Steps:

  • Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese.
  • Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

PARMESAN CHEESE SOUFFLE



Parmesan Cheese Souffle image

One of Martha's favorite designers, Ralph Rucci, shares his favorite recipe for parmesan cheese souffle.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

3 cups freshly grated Parmesan cheese
1 tablespoon unsalted butter
2 cups low-fat sour cream
1/2 cup all-purpose flour
5 large egg yolks
7 large egg whites
1 teaspoon salt
1/2 teaspoon cayenne
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees.
  • Butter a 2-quart souffle dish. Add 1 cup cheese, tilting dish to cover bottom and sides with cheese. Shake out any excess. Set aside in the refrigerator.
  • Place sour cream in a large mixing bowl. Sift flour into sour cream. Whisk sour cream and flour until well combined. Add egg yolks, one at a time, whisking after each addition. Stir in salt, cayenne, chives, and remaining 2 cups cheese.
  • Place egg whites in a very clean, large bowl, preferably copper. Whisk vigorously until stiff peaks form. Gently fold egg whites into sour cream mixture.
  • Pour the batter into the prepared souffle dish and bake until souffle has risen 2 to 3 inches above the rim and top is golden brown, 1 to 1 1/2 hours. Serve immediately.

PARMESAN CHEESE SOUFFLE



Parmesan Cheese Souffle image

Provided by Claire Robinson

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus more for ramekins
3/4 cup grated Parmesan, plus more for coating ramekins
2 cups whole milk
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
6 large eggs, separated

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
  • Heat the milk in a small saucepan over low heat.
  • In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
  • In a stand mixer, whip the egg whites to stiff peaks.
  • Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

HERBED PARMESAN CHEESE SOUFFLé



Herbed Parmesan Cheese Soufflé image

Categories     Herb     Side     Bake     Parmesan     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a side dish, 2 as a main course

Number Of Ingredients 9

2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 cup whole milk
1/8 teaspoon ground nutmeg
2/3 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
3 large egg yolks
4 large egg whites, room temperature

Steps:

  • Preheat oven to 350°F. Generously butter and flour 7- to 8-cup soufflé dish. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in milk, then nutmeg. Bring to simmer, whisking constantly. Reduce heat to medium-low and cook sauce until very thick, whisking often, about 5 minutes. Remove from heat. Mix in cheese and herbs. Season with salt and pepper. Cool 1 minute. (Soufflé base can be made 2 hours ahead. Cover and let stand at room temperature. Before continuing, stir soufflé base over low heat until warm.)
  • Whisk yolks in medium bowl to blend. Gradually whisk in soufflé base. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold whites into soufflé base in 2 additions. Transfer batter to prepared dish.
  • Bake soufflé until top is puffed and golden brown and center is just set, about 35 minutes. Serve immediately.

PARMESAN CHEESE SOUFFLE



Parmesan Cheese Souffle image

Discover a new crowd-favorite with this Parmesan Cheese Soufflé recipe. A blend of Parmesan and cheddar gives this Parmesan Cheese Soufflé unique flavor.

Provided by My Food and Family

Categories     Meal Recipes

Time 1h15m

Yield Makes 6 servings.

Number Of Ingredients 8

4 eggs
3 Tbsp. butter or margarine
3 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1-1/4 cups milk
1 cup shredded CRACKER BARREL Sharp Cheddar Cheese
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

  • Preheat oven to 350°F. Separate eggs. Place yolks in small bowl; beat lightly. Set aside. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Melt butter in medium saucepan on low heat. Add flour and seasonings; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually add milk, stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low. Add cheeses; cook until melted, stirring constantly. Remove from heat. Gradually add egg yolks, stirring until well blended after each addition; cool slightly. Gently stir in egg whites.
  • Pour into 1-1/2-qt. souffle dish or casserole dish. With tip of spoon, make slight indentation or "track" around top of souffle, 1 inch from edge, to form "top hat."
  • Bake 45 to 50 min. or until golden brown. Serve immediately.

Nutrition Facts : Calories 240, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 170 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g

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