Parmesan Souffle - France

“Serve hot with a salad and/or grilled meat.”

Ingredients Nutrition


  1. Preheat the oven to 350F, or just a few degrees higher.
  2. Separate the eggs. Scramble the yolks, and put the whites in a bowl that you will mix with a mixer, and keep this bowl at room temperature.
  3. Melt 1 1/2 ounces of butter in a saucepan.
  4. Add the flour, and stir for half a minute.
  5. Add the milk little by little, and thicken, stirring constantly for 5 minutes. (Don't add the milk so fast you lose the temperature of the mixture.).
  6. Add a little salt, some pepper and a few pinches of ground numteg.
  7. Away from the heat, incorporate the egg yolks and the grated parmesan into the thickened milk mix.
  8. Now, mix the egg whites until quite firm and stiff. Fold this gently into the mixture right away.
  9. Butter 4 ramekins or small souffle dishes with about 1/2 ounce of butter.
  10. Pour the parmesan souffle mixture 3/4 full of each ramekin.
  11. Put into the oven, and cook 12 - 15 mintes.
  12. (An inserted skewer will come out clean.).

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