Recipe courtesy of Laura Calder
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Inactive:
10 min
Cook:
50 min
Yield:
4 as a main course
Level:
Intermediate

Ingredients

Directions

Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Remove the bay leaf.

Heat the oven to 400 degrees F. Butter 8 (1/2-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese.

In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season well with salt and pepper.

Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the souffle dish and bake until risen and set, but still slightly creamy in the center, about 30 minutes, depending on the size of the souffle dishes. Serve immediately before it slumps.

Categories:

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Grilled Zucchini Rolls with Herbs and Cheese

Recipe courtesy of Ellie Krieger

Herb and Cheese Souffle

Recipe courtesy of Food Network Kitchen

Vegetable, Herb and Cheese Souffle

Recipe courtesy of Food Network Kitchen

Spinach Herb Souffle

Recipe courtesy of Donata Maggipinto

Cheese Souffle

Recipe courtesy of Julia Child

Cheese Souffle

Recipe courtesy of Erica Miller

Cheese Souffle

Recipe courtesy of Alton Brown

Cheese Souffle

Recipe courtesy of Martha Stewart

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories