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Cheese Souffle

1/4 lb Gruyere or Swiss cheese; coarsely grated
8 Eggs
6 tb Butter
5 tb Flour
2 c Milk
Salt & white pepper
1/8 ts Nutmeg
1/8 ts Cayenne
2 tb Cornstarch
3 tb Water
1/4 c Grated Parmesan cheese
2 tb Grated Gruyere or Swiss


Rub 2 tbs. butter in 2-qt. souffle dish and refrigerate until needed. Melt remaining butter in saucepan and add flour, stirring with whisk. Add milk; blend well. Add salt, pepper, nutmeg & cayenne. Cook 1 minute. Mix cornstarch & water. Add to hot sauce. Cook 2-3 minutes, stirring. Add egg yolks and cook another minute without boiling. Transfer to large bowl and add 1/4 lb. cheese. Beat egg whites until stiff. Add half to souffle mixture and beat thoroughly. Fold in rest gently. Spoon & scrape into cold souffle dish (first placing shrimp sauce in bottom if used). Bake 15 minutes at 400. Reduce heat to 375 and bake 20-25 minutes more.


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