Extra Brown Cheese Soufflés

May I introduce the best thing I have ever eaten. Well, one of the best things I have ever eaten and I made it. With the help of my classmate, as we are two to a work station. The most glorious, billowing savory brown cheese souffle. It was an assignment due during our egg day class in Chef Eric’s Culinary Classroom.

Yield: 6-8 souffles

2 oz butter


5 T flour

2 c milk

6 ea egg yolks

A.N. butter

1 oz grated parmesan

2 1/2 ounces gruyere

to taste salt and pepper

to taste nutmeg, grated

6 ea egg whites, room temp

Preheat the oven 425 degrees F. or 450. The oven should be really really hot.

Make a light-colored roux from the 2 oz of butter and flour. Gradually add the milk, whipping out any lumps after each addition.

Bring the béchamel to a boil, then lower to a simmer for 15 minute, stirring frequently. Remove from the heat and allow to cool.

In a small bowl, beat the yolks. Temper the yolks with the hot béchamel. Place the base mixture in a large bowl. (It may also be refrigerated or frozen for futire use).

Butter souffle molds and coat them with parmesan cheese.

Add the gruyere, salt, pepper and nutmeg into shuffle base.

Whip the egg whites to stiff peaks. Fold the whites into the base, a third at at time.

Laddle the batter into prepared molds to within 1/2 inch from the rim. Wipe carefully to remove any excess.

Bake 14-18 minutes for individual shuffles and 30-45 minutes for large shuffle. When a skewer inserted into the center comes clean, the shuffle is done.

Until Next Time…

This photo I took with my Nikon.