Cheddar Cheese Soufflé
Savory soufflés are easier than you think. Perfect for a light dinner or special brunch!
Recipe Notes
  1.  Preheat the oven to 425°F.  Using 1 tablespoon of the butter, coat four 12-ounce soufflé dishes, then sprinkle with the Parmesan cheese, tilting the dishes to coat completely and tapping out any excess.  Arrange the prepared soufflé dishes on a large baking sheet.
  2. In a medium heavy-bottomed saucepan, combine the salt, paprika, nutmeg, 1 cup of the mil, and remaining 3 tablespoons butter.  Bring to a simmer over medium-high heat.
  3. Meanwhile, whisk the egg yolks, cornstarch, and the remaining 1 cup milk in a large bowl to blend.  Whisk into the simmering milk mixture and return to a simmer, whisking constantly.  Simmer until the mixture thickens, about 1 ½ minutes.  Whisk in the cheddar cheese.  Pour the cheese mixture into the large bowl and set aside to cool slightly, whisking occasionally.
  4. Meanwhile, using an electric mixer, beat the egg whites in a large bowl until stiff peaks begin to form.  fold the egg whites into the cheese mixture.  Divide the mixture among the prepared soufflé dishes filling the dishes completely.
  5. Bake until the soufflés puff and tops feel firm, 10-12 minutes.  Serve immediately.

Recipe courtesy of Joshua Marks