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Parmesan Cheddar Soufflé
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Parmesan Cheddar Soufflé

40 Minutes
20 Min Prep
40 Min Cook
This Parmesan Cheddar Soufflé is actually quite simple to make—but it's hard not to feel a little proud of yourself when you're serving it!
What You Need
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6 servings
Original recipe yields 6 servings
2 Tbsp. butter
2 Tbsp. flour
3/4 cup milk
4 egg s, separated
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 egg white s
1/4 tsp. cream of tartar
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Let's Make It
1
Heat oven to 375ºF.
2
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.
3
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.
4
Bake 20 min. or until puffed and set.
Kitchen 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.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 175mg
58%
Sodium 330mg
14%
Total Carbohydrates 5g
2%
Dietary Fibers 0g
Sugars 2g
4%
Protein 13g
26%
Vitamin A
10%
Vitamin C
0%
Calcium
25%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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