Cheddar Souffle

November 26, 2006

(Start to finish 40 minutes)

5 tablespoons butter, plus 2 teaspoons
1/2 cup finely grated Parmesan cheese
3/4 cup rice flour
2 cups whole milk
1 1/2 cups shredded Cheddar cheese
6 egg yolks
2 teaspoons fresh thyme
2 teaspoons salt
2 pinches nutmeg
4 egg whites

Preheat oven to 375 degrees. Use the 5 tablespoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the Parmesan cheese, wiping away an excess from around the rim.

In a small saucepan over medium heat, melt the remaining butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes.


Add the milk and whisk until thick and incorporated, about 5 minutes. Add the Cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside.

Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated.

Spoon the mixture into the prepared ramekins, leaving 1/4-inch space at the top. Bake 25 to 30 minutes, or until golden brown.

Serves 6.

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