My byfrnd made this soufflé for sunday brunch..
If you don't happen to know what a Soufflé is.. it's the equivalent of a very light Omelette. We had ham and a salade with it.
2 tbsp Parmesan Cheese finely grated
1 cup 2% milk
salt
pepper
a pinch of nutmeg
a pinch of cayenne pepper
1 ounce butter
1 ounce flour
4 large eggs +2 tbsp egg whites
2-3 ounces grated Parmesan Cheese
-butter the soufflée dish (size : 5 cups)
-coat with the 2 tbsp parmesan cheese
-Heat Oven to 375°F
-Place a cookie sheet on the bottom rack and take out the top rack of the oven.
-Heat the milk
-add a good amount of pepper
-add a pinch of nutmeg, cayenne pepper and salt
-melt the butter in a saucepan, remove from the stove
-add flour and mix and reheat
-remove from the stove and mix in the milk so that the there are no lumps
-bring to boil, cover and let simmer for 2 minutes
-separate the egg yolks from the whites.
-add additional whites to whites
-beat the egg yolks
-let the milk cool to lukewarm
-add the cheese and the egg yolks
NO STOPPING DURING THE REST OF THE RECIPE.
-add a pinc of salt to the egg whites and beat them till they are stiff.
-add 2 tbsps of the beaten egg whites to the milk/yolks mixture.
-fold the mixture into the egg whites
-pour the soufflé into the soufflé bowl
-cut a circle in the mixture with a spatula to decorate.
-cook for 25-30 minutes.
-serve immidately (with ham and a salad or as you wish)
note : the soufflé is cooked when it still trembles a little when moved, but doesn't seem to have any liquid inside.
Basic Soufflé
Linear Mode
