Bon App?tit - May 2008
Position rack in lower third of oven and preheat to 400F. Butter 6-cup (1?-quart) souffl? dish. Add Parmesan cheese and tilt dish, coating bottom and sides. Warm milk in heavy small saucepan over medium-low heat until steaming.
Meanwhile, melt butter in heavy large saucepan over medium heat. Add flour and whisk until mixture begins to foam and loses raw taste, about 3 minutes (do not allow mixture to brown). Remove saucepan from heat; let stand 1 minute. Pour in warm milk, whisking until smooth. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg. Add egg yolks 1 at a time, whisking to blend after each addition. Scrape souffl?base into large bowl. Cool to lukewarm. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold ? of whites into lukewarm or room temperature souffl? base to lighten. Fold in remaining whites in 2 additions while gradually sprinkling in Gruy?re cheese. Transfer batter to prepared dish.
Place dish in oven and immediately reduce oven temperature to 375F. Bake until souffl? is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven door during first 20 minutes). Serve immediately.
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Serving Size: 1 Serving (502g) | ||
Recipe Makes: 4 | ||
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Calories: 1141 | ||
Calories from Fat: 833 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.6g | 123 % | |
Saturated Fat 47.8g | 239 % | |
Monounsaturated Fat 31g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 1835mg | 565 % | |
Sodium 676.2mg | 23 % | |
Potassium 658.6mg | 17 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 15.9g | ||
Protein 62.5g | 89 % | |
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. |
Calories per serving: 1141
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