Comida Kraft
Recipe Box

Parmesan Cheese Souffle

Parmesan Cheese Souffle is rated 3.875 out of 5 by 8.
Prep Time
25
min.
Total Time
1
hr.
15
min.
Servings

6 servings

A blend of Parmesan and sharp cheddar cheeses give this classic soufflé unique flavor.

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What You Need

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Make It

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  • Preheat oven to 350°F. Separate eggs. Place yolks in small bowl; beat lightly. Set aside. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside. Melt butter in medium saucepan on low heat. Add flour and seasonings; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually add milk, stirring until well blended; cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low. Add cheeses; cook until melted, stirring constantly. Remove from heat. Gradually add egg yolks, stirring until well blended after each addition; cool slightly. Gently stir in egg whites.
  • Pour into 1-1/2-qt. souffle dish or casserole dish. With tip of spoon, make slight indentation or "track" around top of souffle, 1 inch from edge, to form "top hat."
  • Bake 45 to 50 min. or until golden brown. Serve immediately.

Size It Up

Enjoy your favorite foods on occasion, but keep portion size in mind. This souffle makes enough for 6 people.

Food Facts

To check stiff peak stage for beaten egg whites, turn off mixer and lift beaten whites with spoon. Stiff peaks will stand up and hold their shape and appear dense and firm.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 250
Total fat 19g
Saturated fat 10g
Cholesterol 185mg
Sodium 550mg
Carbohydrate 6g
Dietary fiber 0g
Sugars 3g
Protein 13g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 30 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Made this recipe for Easter brunch for my roommates and they loved it. Made this recipe for Easter brunch for my roommates and they loved it. Light and creamy with a great blend of flavors. The "top hat" didn't quite turn out, but that could be because I used a shallow casserole dish (it was all I had on hand!) and baked it for less time instead of following instructions.
Date published: 2006-04-16
Rated 1 out of 5 by from My dad and I made this together. My dad and I made this together. The directions aren't very good as to describing what certain things mean, such as "peak" and "thick", but even so, we made it,and it turned out properly. It's not at all filling, and it is not worth all the time and effort it takes to make.
Date published: 2006-03-26
Rated 5 out of 5 by from Souffle sounds intimidating but just follow the directions carefully and have everything premeasured... Souffle sounds intimidating but just follow the directions carefully and have everything premeasured before you start. I had to substitute a round two qt. pyrex casserole bowl and it was fine. The 'top hat' is impressive.
Date published: 2003-06-02
Rated 5 out of 5 by from I made this for bruch on New Year's Day. I made this for bruch on New Year's Day. It was so light and fluffy. I added a little bit more pepper than what it called for, but I like pepper. Everybody thought this was good, except for the little kids. -
Date published: 2007-01-02
Rated 5 out of 5 by from I wanted to know if i could extra cheeses like the ones they use in 4 cheese souffles...anyone... I wanted to know if i could extra cheeses like the ones they use in 4 cheese souffles...anyone know? i havent tried tis but i was looking for 4 cheese souffle recipes and this is as close to it as i can find...
Date published: 2010-01-04
Rated 5 out of 5 by from The is an excellent crowd pleaser. The is an excellent crowd pleaser. Easy to make (once you master the art of quiet cleaning while the souffle is in the oven) and a delicious treat!
Date published: 2006-10-22
Rated 3 out of 5 by from Very Rich. Very Rich. I would make it again but only on special occasions.
Date published: 2008-01-24
Rated 3 out of 5 by from Lots of work for something that tasted good, but not great. Lots of work for something that tasted good, but not great.
Date published: 2008-11-30
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