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Cheese Soufflé Cockaigne

  • 20m Prep Time
  • 30m Cook Time
  • 50m Ready In

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  • Cuisine : French
  • Course : Dinner

A classic cheese soufflé made with Parmesan and Gruyère, optionally with smoked ham. Light and airy, perfect for a special dinner.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • ¼ to ½ cup dry bread crumbs or grated Parmesan
  • 1
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 cup milk
    • Salt and black or white pepper
    • Grated or ground nutmeg
    Sub-recipe steps
    1. Melt in a medium saucepan over medium-low heat: 2 tablespoons butter
    2. Whisk in until well blended and smooth, about 1 ½ minutes: 2 tablespoons all-purpose flour
    3. Remove the pan from the heat and slowly whisk in: 1 cup milk
    4. Return the pan to the heat and bring to a simmer, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce is smooth and hot and has thickened, 1 to 2 minutes. If you are using this sauce as is, season to taste with: Salt and black or white pepper; Grated or ground nutmeg
    5. Prepare White Sauce I, using 3 tablespoons butter, 3 tablespoons all-purpose flour, and 1 cup milk.
  • ¼ cup grated Parmesan
  • ¼ cup shredded Gruyère
  • (¾ cup finely chopped smoked ham)
  • 4 egg yolks, beaten
  • 4 egg whites

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • ¼ to ½ cup dry bread crumbs or grated Parmesan
  • 1 1 cup White Sauce II
  • ¼ cup grated Parmesan
  • ¼ cup shredded Gruyère
  • (¾ cup finely chopped smoked ham)
  • 4 egg yolks, beaten
  • 4 egg whites

Let's Cook

  1. Step 1.

    Please read About Soufflés. Preheat the oven to 350°F. Generously butter a 6-cup soufflé dish or four 8-ounce ramekins. Dust the insides with: ¼ to ½ cup dry bread crumbs or grated Parmesan

  2. Step 2.

    Shake out the excess. Bring to a simmer in a large saucepan: 1 cup White Sauce II

  3. Step 3.

    Remove from the heat and let stand for 30 seconds. Add, stirring well: ¼ cup grated Parmesan; ¼ cup shredded Gruyère; (¾ cup finely chopped smoked ham)

  4. Step 4.

    Add: 4 egg yolks, beaten

  5. Step 5.

    Mix in well. Beat until stiff but not dry: 4 egg whites

  6. Step 6.

    Stir one-quarter of the whites into the cheese mixture to lighten it, then fold in the rest. Pour into the prepared soufflé dish or ramekins. Bake until risen and set, 25 to 30 minutes for a large soufflé, 20 to 25 minutes for individual soufflés. Serve immediately.

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