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Name: Cheese Soufflé
Prep time: 15 h
Total time: 21 h
Yield: 2
Cuisine: French
Ingredients: 20 grams Unsalted butter; 20 grams All purpose flour sifted; 120 ml Whole milk Opt for skim milk for less calories while texture will be not as creamy as using whole milk; 40 grams Gruyere; 20 grams Parmesan cheese; 2 Egg yolk; 3 Egg white

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INGREDIENTS

20 grams Unsalted butter
20 grams All purpose flour ; sifted
120 ml Whole milk ; Opt for skim milk for less calories while texture will be not as creamy as using whole milk
40 grams Gruyere
20 grams Parmesan cheese
2 Egg yolk
3 Egg white

Servings

INSTRUCTIONS

- preheat oven to 180C

- butter 2 ramekin, coated with finely grinded parmesan cheese , set aside

- over medium heat, melt butter in small sauce pan

- mix flour with melted butter

- stir until smooth

- remove from stove, then pour in milk, stir continuously, until reaching a creamy thickened texture

- while the sauce is still warm, add in grinded cheese, stir until cheese fully melted, add in salt n grounded pepper, let cool

- once the sauce is cool, add in egg yolk one by one, stir till creamy

- whisk egg while until peak form (in between glossy n soft peak)

- pour 1/3 of the egg while into the cheese sauce, stir to combine

- fold in the combined sauce into egg white, lightly fold to avoid the egg white deflate

- pour into the 2 ramekin

- bake with 180C with 30min

NOTES

You can choose any cheese u want. I am combining gruyere with Parmesan, Emmental is also a good choice

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Cheese Soufflé

20 grams Unsalted butter  
20 grams All purpose flour sifted
120 ml Whole milk Opt for skim milk for less calories while texture will be not as creamy as using whole milk
40 grams Gruyere 
20 grams Parmesan cheese 
2  Egg yolk 
3   Egg white

- preheat oven to 180C
- butter 2 ramekin, coated with finely grinded  parmesan cheese , set aside

- over medium heat, melt butter in small sauce pan
- mix flour with melted butter
- stir until smooth 
- remove from stove, then pour in milk, stir continuously, until reaching a creamy thickened texture
- while the sauce is still warm, add in grinded cheese, stir until  cheese fully melted, add in salt n grounded pepper, let cool
- once the sauce is cool, add in egg yolk one by one, stir till creamy

- whisk egg while until peak form (in between glossy n soft peak)
- pour 1/3 of the egg while into the cheese sauce, stir to combine
- fold in the combined sauce into egg white, lightly fold to avoid the egg white deflate

- pour into the 2 ramekin 
- bake with 180C with 30min

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (132g)
Recipe Makes: 2 Servings

Calories: 321
Calories from Fat: 204 (64%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 1.6g
Cholesterol 263.6mg		81 %
Sodium 317.9mg		11 %
Potassium 163.1mg		4 %
Total Carbohydrate 9.8g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 9.5g
Protein 19.5g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 321

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