The Catalan TableParmesan Soufflé
A light and fluffy soufflé made with whole milk, weak flour, and an intense touch of Parmesan or Gruyère cheese, perfect to enjoy hot.
Ingredients
Servings:
4
Ingredients
- 40 mlwhole milk
- 75 gall-purpose flour
- 60 gParmesan or Gruyère
- 30 gbutter
- 4 egg
- salt
- black pepper powder
- nutmeg
Nutritional Information
Per Serving (Approx.)
Calories
346 kcal
Protein
21 g
Fat
22 g
Carbohydrates
16 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Place the milk in a saucepan over medium heat until it reaches the boiling point, ensuring it does not boil over.
- When the milk has cooled slightly, gradually pour it over the flour while stirring continuously with a spatula until a homogeneous dough is obtained.
- Season the dough with salt and pepper to taste and add a bit of grated nutmeg to give it an aromatic touch.
- Separate the yolks from the whites. Beat the Yolks with two tablespoons of milk and set aside for later use.
- Return the mixture to the heat and bring it to a boil again, stirring constantly to prevent it from sticking to the bottom of the saucepan.
- When the mixture reaches the boiling point, remove it from the heat and incorporate the cheese, butter, and the yolks beaten with the milk, mixing well until the entire batter is combined.
- Separately, beat the egg whites until stiff peaks form and gently fold them into the rest of the batter with a spatula, using enveloping movements to maintain the volume.
- Pour the batter into oven-safe porcelain ramekins, distributing evenly.
- Bake at 180ºC for 10 minutes or until the surface is slightly golden and set.
Recommendations & Tricks
- Preheat the oven to 200 degrees Celsius to ensure even cooking of the soufflé and place the rack in the lower third of the oven to prevent the soufflé from browning too quickly on top.
- Make sure the flour is well sifted before adding it to the butter mixture to avoid lumps and achieve a smooth texture.
- When separating the egg whites from the yolks, ensure there is no yolk in the whites, as this can prevent them from whipping properly.
- Beat the egg whites to stiff peaks until they are firm but not dry; the peaks should stand upright but still be slightly flexible.
- Fold the egg whites into the cheese mixture in three parts, gently stirring with folding motions to retain the air in the mixture and ensure the soufflé rises properly.
- Serve the soufflé immediately once it comes out of the oven, as it starts to lose volume and texture within a few minutes. Prepare the dishes in advance to allow for quick serving.