Breakfast/brunch

Parmesan Cheese Souffle

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photo by:kraft

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

time

prep:

25 min

total:

1 hr 15 min

servings

total:

6 servings

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what you need

eggs

Tbsp. butter or margarine

Tbsp. flour

1/2

tsp. salt

1/8

tsp. pepper

1-1/4

cups milk

cup shredded CRACKER BARREL Sharp Cheddar Cheese

1/3

cup KRAFT Grated Parmesan Cheese

Make It

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.

Kraft Kitchens Tips

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.

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bleach16

posted:1/3/2010

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...

susancorder

posted:11/30/2008

Lots of work for something that tasted good, but not great.

luvs2bake2

posted:1/24/2008

Very Rich. I would make it again but only on special occasions.

a cook

posted:1/1/2007

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. -

a cook

posted:10/22/2006

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!

ninthgirl

posted:4/16/2006

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.

Volkheim

posted:3/25/2006

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.

smeyelynn

posted:5/10/2004

this recipe was not only impressive to my 24 guests, but quite a few have asked for a copy--best of all it was well defined easy and DELICIOUS

sbw

posted:6/2/2003

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.