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Ingredients
Serves 2
4 tablespoons
unsalted butter
4 tablespoons all-purpose flour
1 cup milk
1/8 teaspoon
salt, or to taste
1/8 teaspoon ground white pepper
Pinch nutmeg
Pinch
ground red pepper (cayenne)
1 cup finely grated Parmesan cheese (about 2
ounces)
1 cup grated cheddar cheese (about 2 ounces)
1⁄2 teaspoon dried
thyme
3 egg yolks, room temperature
4 egg whites, room
temperature
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![Dinner for your Valentine]()
Cheddar-Parmesan Soufflé with thyme
Our soufflé recipe has easy, do-ahead steps so you (and
your sweetie) can enjoy it for a carefree lunch, brunch, or supper. It’s
delicious accompanied by the Soft Lettuce and Blood Orange Salad or served as a
starter followed by the Linguine with Mussels.
1. Preheat oven to
350¾. Use 1 tablespoon of the butter to generously grease the bottom and sides
of 7- or 8-cup soufflé dish. Dust dish with 1 tablespoon of the flour.
2.
Melt the remaining 3 tablespoons butter in a medium
saucepan over medium heat. Add the remaining flour and cook for 2 minutes,
stirring frequently. Add milk and whisk until smooth. Simmer for 5 minutes,
whisking occasionally, until thickened. Remove from heat.
3. Add salt, white pepper, nutmeg, red pepper, Parmesan cheese,
cheddar cheese, and thyme. Can be made 2 hours in advance up to this point. To
make ahead, cover with plastic wrap and let stand at room temperature until
ready to proceed to step 4.
4. Add the egg yolks and whisk
until smooth. In a separate bowl, beat the egg whites until stiff peaks form.
Fold 1/3 of the egg whites into the soufflé base to lighten it. Then fold in the
remaining egg whites. Bake 35 minutes or until puffed and golden. Serve
immediately.
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