Since I am currently eating alone, I am learning how to cook for one person. I use smaller amounts in my recipes and smaller cookware. Then I don’t have such a large quanity of leftovers. I was a bit nervous about making a cheese souffle’ for just little old me, then I decided to try it and, as you can see in the photo, it was a great success. Two things about souffles’, do not attempt in high humidity – you will not get a good rise, and do not open the oven until it is done. You should also eat it as close to immediately as possible. It will begin to fall as it cools. This recipe is for one small souffle’ in a 4-5 inch diameter, straight sided dish or ramekin. If you want to make 2, double the recipe and divide in half into each ramekin.
- 1/2 tsp soft butter & 1 tbsp parmesan cheese to prepare the ramekin.
- 2 tsps butter
- 1 tbsp all-purpose flour
- 1/2 cup whole milk
- 1 egg yolk, 2 egg whites – keep them separate
- paprika – a sprinkle
- 1/3 cup tightly packed grated cheese – cheddar, aged gouda, swiss. It’s what you feel like eating.
Preheat the oven to 425°. Spread the 1/2 tsp of butter inside the ramekin and sprinkle the parmesan around the sides and the bottom. Melt 2 tsps of butter in a small pan and stir in the flour. Let it cook over low heat for about a minute and remove from the heat. Pour in the milk and whisk vigorously. Return it to low heat to just simmer for 1 minute, stirring constantly as the sauce begins to thicken. Add salty & peppy and the paprika. Remove from the heat again and whisk in the egg yolk. In a clean bowl, put the egg whites in and beat them until they form soft peaks. Add a bit of the egg whites to the sauce and mix in 1/2 the cheese. Now comes the folding in of the rest of the egg whites and the remainder of the cheese. Gentle now so you don’t deflate the whites. Put that all into the ramekin, set it on the middle rack of the oven, and turn the heat down to 375°. Bake for about 18 minutes or until the top is lightly browned and the souffle’ has risen.