Soufflés are not difficult, but require attention. This recipe is easy enough for those new to cooking.
4½ tablespoons unsalted butter, softened and divided ¼ cup grated Parmesan 3 tablespoons unbleached, all-purpose flour 1 teaspoon sea salt, divided ¼ teaspoon freshly ground black pepper pinch ground nutmeg ¾ cup whole milk ¼ cup dry white wine 3 large egg yolks, lightly beaten 1 cup shredded Gruyère, plus 2 tablespoons for topping soufflé ¼ pound bacon, cut crosswise into 1/3-inch strips 5 large egg whites, room temperature ¼ teaspoon cream of tartar
Calories 260 (73% from fat) • carb. 4g • pro. 12g • fat 21g • sat. fat 11g • chol. 130mg • sod. 530mg • calc. 228mg • fiber 0g
Preheat oven to 400°F with the rack in the middle position. Generously butter an eight-cup soufflé dish with 1½ tablespoons of the softened butter. Add Parmesan to evenly coat bottom and sides of dish. Wipe the rim of the dish with a paper towel to ensure that no butter or cheese is on it; reserve. In a medium skillet set over medium-high heat, sauté the bacon to desired doneness. Reserve. Melt the remaining butter in a medium saucepan set over medium-low heat. Whisk in flour, ½ teaspoon salt, pepper and nutmeg. While constantly whisking, let mixture cook 4 to 5 minutes. Slowly whisk in the milk, and then follow with the wine. Continue to whisk, cooking an additional 5 to 6 minutes. Remove saucepan from heat. Whisk in yolks until combined; stir in the 1 cup of cheese and reserved bacon; reserve. Add the egg whites to the bowl of the Cuisinart Hand Stand Mixer fitted with the Chef’s Whisk. Starting on speed 1, begin to whip them. After 1 to 2 minutes, once the whites begin to show some bubbles around the edges, gradually raise to speed 3, mixing for at least 1 minute on each speed. Once the whites begin to foam, add the remaining salt and the cream of tartar. Gradually increase the speed to 7, not raising it too fast or the egg whites will get lumpy until medium-stiff peaks are achieved. Using a large spatula, take about ½ cup of the egg whites and stir into the egg yolk/cheese mixture. Very carefully, fold in the remaining whites. Transfer mixer to the prepared soufflé dish. Gently smooth the top to ensure an even rise. Sprinkle the remaining 2 tablespoons of Gruyère over the top. Place the soufflé in the preheated oven. Once the oven door has closed, immediately turn the temperature down to 375°F. Bake until soufflé has risen 2 to 3 inches above the sides of the dish and the top is a nice dark golden color; this should take 30 to 35 minutes. Serve immediately.
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