Parmesan Souffles
Source of Recipe
chef at world recipes
2 cups (500 ml) milk
3/4 cup (180 ml) all-purpose flour
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
2 oz (55 g) Parmesan cheese, grated
2 Tbs (30 ml) unsalted butter
4 eggs, separated
Bring the milk to a boil over moderate heat. Remove from the heat and
stir in the flour until the mixture is completely smooth. Season with
salt, pepper, and nutmeg. Bring to a boil again, stirring constantly.
Remove from the heat and stir in the cheese, butter, and egg yolks.
Beat the egg whites until stiff and fold into the milk mixture. Pour
into 4 buttered 3-inch (8 cm) souffle dishes or ramekins. Bake for 10
minutes in a pre-heated 325F (160C) oven. Serve immediately. Serves 4.
|
|
member logon
