KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Breakfast/brunch

Parmesan Cheddar Soufflé

Parmesan Cheddar Soufflé recipe
photo by:kraft
time
prep:
20 min
total:
40 min
servings
total:
6 servings
Magazine Acquisition

What You Need

2
Tbsp.  butter
2
Tbsp.  flour
3/4
cup  milk
4
 eggs, separated
1
cup  KRAFT Shredded Cheddar Cheese
1/4
cup  KRAFT Grated Parmesan Cheese
2
 egg whites
1/4
tsp.  cream of tartar

Make It

HEAT oven to 375ºF.

MELT butter in small saucepan on low heat. Stir in flour. Cook 2 min. until bubbly. Gradually stir in milk with whisk until smooth. Stirring constantly, bring to boil on medium heat; boil 1 min. Remove from heat. Beat the 4 egg yolks slightly in small bowl. Stir small amount of hot mixture into yolks. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 to 2 min. or until thickened. Add cheeses; stir until melted. Set aside.

BEAT the 6 egg whites and cream of tartar in large metal or glass bowl with mixer on medium speed until stiff but not dry. Fold about 1 cup egg whites into the sauce with rubber spatula to lighten sauce. Gently fold the sauce back into the remaining egg whites. Carefully pour the soufflé mixture into ungreased 2-qt. soufflé dish or baking dish.

BAKE 20 min. or until puffed and set.

Kraft Kitchens Tips

Serving Suggestion
Serve with a whole wheat roll and fresh fruit to round out the meal.
Creating the Perfect Egg White Foam
A stable egg white foam is a must for making soufflés. The fat contained in egg yolks will interfere with the formation of the egg white foam, so be very careful when separating the eggs. It is a good idea to separate the eggs one at a time, pouring the clean egg white into your larger bowl for beating. It is easier to separate egg whites from the yolks when the eggs are cold. Gentle folding is the key to maintaining the volume of the egg white foam.
How to Tell When the Soufflé is Done
Never open the oven door while the soufflé is baking unless you think it is done. A soufflé is done when the top is golden or feels firm to the touch and the soufflé jiggles only slightly when gently shaken.
K:52944v1:116116
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email