Cheese Soufflé

This recipe is a wonderful way to use up bits of cheese that are in your refrigerator or left over from a dinner party. Plus, it is an excellent dish for lunch or supper.

Serves: 2Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 2

Ingredients

  • 2 Tbsp. butter
  • ¼ cup Parmesan cheese
  • 2 shallots, minced
  • 1 Tbsp. brown rice flour
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. ground nutmeg
  • ⅛ tsp. cayenne pepper
  • ½ cup 2% milk, warmed
  • ¾ cup grated Cheddar cheese
  • 3 egg yolks
  • 4 egg whites, beaten stiff

Directions

  • Preheat oven to 375°F. Prepare two individual soufflé dishes (2 cups) by using 1 tablespoon butter for greasing the insides and then sprinkling the Parmesan around the bottom and up the sides.
  • Melt the remaining tablespoon butter in a frying pan and mix in the shallots. Cook for 3 minutes over medium high heat; then stir in the brown rice flour and seasonings. Cook and stir until well blended, an additional 2 minutes. Whisk in the warm milk. Continue to whisk and stir until very thick.
  • Remove from the heat and stir in the Cheddar cheese. Beat the egg yolks and add 1 tablespoon of the hot cheese mixture into the yolks; then whisk in the rest. Fold in the beaten egg whites. Pour into the soufflé dishes.
  • Bake for 20 minutes or until brown and puffed. Serve immediately.

Recipe Information

Serves: 2

Ingredients

  • 2 Tbsp. butter
  • ¼ cup Parmesan cheese
  • 2 shallots, minced
  • 1 Tbsp. brown rice flour
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. ground nutmeg
  • ⅛ tsp. cayenne pepper
  • ½ cup 2% milk, warmed
  • ¾ cup grated Cheddar cheese
  • 3 egg yolks
  • 4 egg whites, beaten stiff

Directions

  • Preheat oven to 375°F. Prepare two individual soufflé dishes (2 cups) by using 1 tablespoon butter for greasing the insides and then sprinkling the Parmesan around the bottom and up the sides.
  • Melt the remaining tablespoon butter in a frying pan and mix in the shallots. Cook for 3 minutes over medium high heat; then stir in the brown rice flour and seasonings. Cook and stir until well blended, an additional 2 minutes. Whisk in the warm milk. Continue to whisk and stir until very thick.
  • Remove from the heat and stir in the Cheddar cheese. Beat the egg yolks and add 1 tablespoon of the hot cheese mixture into the yolks; then whisk in the rest. Fold in the beaten egg whites. Pour into the soufflé dishes.
  • Bake for 20 minutes or until brown and puffed. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories510
Total Fat37g
Saturated Fat20g
Cholesterol360mg
Sodium1120mg
Total Carbohydrate18g
Dietary Fiber2g
Sugars7g
Protein27g