Cheese Souffle with Parmesan Crust

1. 1

   Preheat oven to 400F.

2. 2

   Brush 2 (1 cup capacity) ramekins or oven proof bowls with melted butter and dust with the Parmesan cheese.

3. 3

   Place on a baking tray and refrigerate for 15 minutes.

4. 4

   Melt butter in a medium saucepan over low heat.

5. 5

   Add flour and cook, stirring for 1 minute.

6. 6

   Slowly add the milk stirring continuously for 2 3 minutes or until thickened.

7. 7

   Stir through cheddar, remove from the heat and whisk in the egg yolks and sea salt and pepper.

8. 8

   Beat egg whites with electric mixer until firm peaks form.

9. 9

   Gently fold through the cheese mixture.

10. 10

    Fill the ramekins two-thirds full.

11. 11

    Cook for 18 20 minutes or until puffed and golden.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.