Parmesan Souffle France
Elevate your culinary repertoire with this show-stopping Parmesan Soufflé France, a quintessentially French dish that’s as elegant as it is delicious. Featuring a velvety base made from butter, flour, and whole milk, this airy masterpiece is infused with the rich, nutty flavor of freshly grated Parmesan cheese and a delicate hint of nutmeg. Beaten egg whites folded into the creamy mixture create the signature rise, resulting in a golden, puffed top that’s irresistibly light and fluffy. Perfect for impressing guests, this savory soufflé is baked to perfection in just 25 minutes and deserves to be served immediately for maximum impact. Whether you’re hosting a dinner party or simply treating yourself, this classic French recipe is a celebration of texture, technique, and timeless flavor.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon ground nutmeg
- 4 large egg yolks
- 1 cup Parmesan cheese, grated
- 5 large egg whites
- 0.25 teaspoon cream of tartar
- 2 tablespoons extra grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack.
Grease a 1.5-quart soufflé dish with butter and dust it with the 2 tablespoons of extra grated Parmesan cheese, ensuring an even coating. Set aside.
In a medium saucepan over medium heat, melt 3 tablespoons of butter without letting it brown. Stir in the flour and cook for 1-2 minutes, forming a smooth paste (roux).
Slowly add the milk while whisking to avoid lumps. Cook and stir continuously until the mixture thickens, about 3-4 minutes. Remove from heat.
Stir in the salt, black pepper, and nutmeg. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time until fully incorporated.
Stir in the grated Parmesan cheese until smooth and evenly combined. Set the base aside to cool almost to room temperature.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. Take care not to overbeat.
Gently fold one-third of the egg whites into the cheese mixture to lighten it. Carefully fold in the remaining egg whites in two parts, ensuring you preserve as much air as possible.
Transfer the mixture into the prepared soufflé dish, leveling the top with a spatula.
Place the dish on the preheated baking sheet in the oven. Bake for 22-25 minutes, or until the soufflé is puffed and golden brown. Do not open the oven prematurely, as the soufflé may collapse.
Serve the soufflé immediately, as it will begin to deflate within minutes. Enjoy the delicate, cheesy flavors of this French classic!
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 552 mg | 24% | |
| Total Carbohydrate | 8.2 g | 3% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 3.4 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 325 mg | 25% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
