An individual savory souffle with cheddar, Gruyere and Parmesan, baked until puffed and golden.
1 eggChicken eggs
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
0.25 cupMilk
1.5 tspButter
10 gCheddar Cheese
10 gGruyère Cheese
5 gParmesan cheese
8 gFlour
To tasteSalt
To tasteBlack Pepper
Heat the oven to 190°C (375°F), conventional heat. Brush a straight-sided 300 ml ramekin with 2 g of the butter, stroking upward. Finely grate all three cheeses and use 2 g of the Parmesan to coat the buttered ramekin.
Melt the remaining butter in a small saucepan over medium-low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, then cook for about 2 minutes, stirring, until smooth and thick. Season lightly with salt and pepper. Remove from the heat and let cool until just warm.
Separate the egg into two clean bowls. Stir the yolk, cheddar, Gruyere and remaining Parmesan into the warm sauce. Keep the white free of any yolk or grease.
Whisk the egg white to firm but moist peaks. Stir a spoonful into the cheese sauce to loosen it, then gently fold in the remaining white. Spoon into the ramekin and level gently, leaving at least 1 cm below the rim.
Bake at 190°C (375°F) for 18-22 minutes without opening the door during the first 18 minutes. The souffle should be well risen and golden, with a set center that reaches 71°C (160°F). Serve immediately in its ramekin.