- 3 tablespoons unsalted butter, divided
- 4 tablespoons finely grated parmesan, divided
- 1 tablespoon all-purpose flour
- ½ cup milk (I used skim, use what you love)
- ½ cup finely grated cheddar cheese
- 1 teaspoon dry mustard powder
- ½ teaspoon freshly ground black pepper
- 2 large eggs, separated
- Preheat oven to 375 degrees F. Use 1 tablespoon of the butter to grease two 8 ounce or one 16 ounce ramekin. Use 2 tablespoons of the parmesan to coat the inside of the ramekins evenly.
- In a small saucepan over medium heat, melt the butter. Stir in the flour and cook until lightly brown, about 1 minute. Stir in the milk and cook until the mixture comes to a boil and thickens, about 2 minutes. Remove from the heat and stir in 1 more tablespoon of parmesan and the cheddar cheese along with the mustard powder and pepper. Stir in the egg yolks and set aside to cool while you whip the egg whites to stiff peaks. I did this by hand but a hand or stand mixer will do the trick.
- Stir 1/3 of the whipped egg whites into the cheese mixture. Then fold in the remaining egg whites gently until no streaks remain. Pour into the prepared ramekins and bake about 2 minutes for two ramekins, until the soufflé is puffed and golden brown. Sprinkle with the final tablespoon of parmesan and serve immediately.
Recipe adapted from Real Simple
- Prep Time: 10 minutes
- Cook Time: 25 minutes