Double-Baked Cheese Soufflé with Parmesan Cream

Name: Double-Baked Cheese Soufflé with Parmesan Cream
Yield: 4
Ingredients: 6 tablespoons unsalted butter, plus more for greasing; 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus more for dusting; 6 tablespoons all-purpose flour; 1 garlic clove, peeled; 1 cup milk; 1/2 cup shredded Comté cheese; Salt and freshly ground white pepper; 4 large eggs, separated; 1/2 cup heavy cream; 1/4 cup milk; 1/3 cup shredded Comté cheese; 1/3 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces); Salt and freshly ground white pepper

Double-Baked Cheese Soufflé with Parmesan Cream was pinched from <a href="http://www.foodandwine.com/recipes/double-baked-cheese-souffle-with-parmesan-cream" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

•

6 tablespoons unsalted butter, plus more for greasing

•

1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces), plus more for dusting

•

6 tablespoons all-purpose flour

•

1 garlic clove, peeled

•

1 cup milk

•

1/2 cup shredded Comté cheese

•

Salt and freshly ground white pepper

•

4 large eggs, separated

•

1/2 cup heavy cream

•

1/4 cup milk

•

1/3 cup shredded Comté cheese

•

1/3 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces)

•

Salt and freshly ground white pepper

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes