The Big Cheese Lift
Baked Parmesan Soufflé with a Light-as-Air Texture
40 minutes
Serves 4
DinnerNut-freeShellfish-freeSoy-free
Herb's take
French technique meets pantry minimalism in this soufflé, where eggs and parmesan transform into an unexpectedly elegant, cloud-like dinner. You'll learn how timing, folding, and a hot oven can create remarkable lift with humble ingredients.
Equipment needed
- 4 (8-ounce) ramekins
- electric mixer
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F. Generously butter four 8-ounce ramekins, then dust the insides with a little grated parmesan to prevent sticking.
- 02In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- 03Slowly whisk in the water, stirring until the mixture thickens into a smooth paste, 1 to 2 minutes. Remove from the heat.
- 04Off heat, stir in the remaining 2 tablespoons butter until melted. Whisk in the egg yolks, one at a time, then add the salt, black pepper, and 1/2 cup parmesan. Let cool for 5 minutes.
- 05In a clean bowl, beat the egg whites to stiff peaks using an electric mixer, about 3-4 minutes.
- 06Stir 1/3 of the whipped egg whites into the yolk mixture to lighten it. Gently fold in the remaining whites with a spatula until just combined and no big white streaks remain.
- 07Divide the mixture evenly among the ramekins. Sprinkle the tops with the reserved 1/4 cup parmesan.
- 08Bake on the lower-middle rack for 18-22 minutes until puffed, golden, and barely wobbly in the center. Do not open the oven door early.
- 09Serve immediately, before the soufflés deflate. Enjoy your edible science experiment.
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