It’s time to dig out your ramikens! Eggs, blue cheese, freshly grated nutmeg – what’s not to like?
Believe it or not, this souffle had actually deflated a bit when I removed it from the oven and jiggled it to the table and grabbed my camera.
This recipe is based on an Ina Garten Recipe for Blue Cheese Souffle. I used Whitestone Highland Blue instead of Roquefort and freshly grated Grana Padano instead of Parmesan, because that is what I had in the fridge. I have made this recipe a couple times before, when I halved the recipe and baked a couple smaller, individual souffles. This time, I used the full recipe and a 2 quart ramiken. Also, since I do not have an electric mixer, I whisked the egg whites by hand.
Blue Cheese Souffle
Serves: 2 to 3 servings
- 43g (3 tablespoons) unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan, plus extra for sprinkling
- 43g (3 tablespoons) all-purpose flour
- 1 cup scalded milk
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Pinch nutmeg
- 4 extra-large egg yolks, at room temperature
- 85g (3 ounces) good Roquefort cheese, chopped
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Preheat the oven to 205C (400 degrees F).
Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat.When it is completely melted and the foam subsides, with a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.