Cheesy Souffle

Ingrediënten

• 3 tbsp. butter — 40g
• 1/3 cup flour — 40g
• 1 cup milk — 240 ml
• 1/2 tsp. salt — 2g
• 1/4 tsp. paprika — 1g
• freshly ground black pepper
• 4 large eggs
• 1 cup Cheddar & Gruyère cheese, grated — 100g
• 1/4 cup Parmesan cheese, grated — 25g
• Topping
  grated Parmesan, Romano & Asiago cheeses — optional
• For coating the ramekins
  butter & grated Parmesan — for coating the ramekins

Materiaal

• 1 tray
• 3 bowls - small, medium & large
• egg separator
• egg beater
• 1 wooden spoon
• 1 wire whisk
• 1 spatula
• 4 ramekin bowls
• 1 medium sauce pan

Bereiding

1. 1

   Preheat oven to 375 degrees Fahrenheit (190C). Place a baking sheet on the middle rack in the oven. Butter 4 ramekins of 8-9 oz. (230-250ml) capacity and coat the bottom and sides with grated Parmesan. Discard any excess.

2. 2

   Separate whites from yolks and set aside until ready to use.

3. 3

   In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until smooth, and cook for about 1-2 minutes, until bubbling. Gradually stir in milk, until mixture is smooth. Bring to a boil, stirring constantly; cook and stir 2-3 minutes more or until thickened.⏱ 5 min

4. 4

   Mix Sauce With Cheese, Spices & Egg Yolks.