Cheese Souffle
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Cheese Souffle is made with eggs, spinach and parmesan cheese, so light and delicious!
Ingredients
  • Butter, room temperature, for greasing the souffle
  • 2 tablespoons grated Parmesan
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/8 teaspoon kosher salt
  • 1 1/3 cups milk
  • 4 large egg yolks
  • 6 ounces sharp Cheddar
  • 4 oz. frozen spinach - squeezed to remove extra water
  • 5 egg whites plus 1 tablespoon water
  • 1/2 teaspoon cream of tartar
Instructions
  1. Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
  2. Preheat oven to 375 degrees F.
  3. In a small saucepan, heat the butter. Allow all of the water to cook out.
  4. In a separate bowl combine the flour and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
  5. Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
  6. In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese and spinach. Whisk until incorporated.
  7. In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
  8. Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
  9. Note: I did individual souffles and they took about 22 minutes to bake.
  10. Adapted from Alton Brown
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2012/12/23/cheese-souffle/