Parmesan Soufflé Recipe
Make Parmesan Soufflé Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soufflé base
Meringue (egg whites)
Ramekins / Finish
Method
Soufflé base
- 1
Preheat and prepare ramekins
Preheat oven to 375°F (190°C). Place a rack in the middle. Generously butter six 8-ounce (about 1-cup) ramekins with the 1 tablespoon butter reserved for dusting; then sprinkle breadcrumbs or a little grated Parmesan into each buttered ramekin, turning to coat the sides and bottom and tapping out excess. Set ramekins on a baking sheet.
- 2
- 3
Add milk and thicken
Gradually whisk in 1 cup whole milk, starting with a small amount to create a smooth paste, then the rest. Continue whisking over medium heat until sauce comes to a simmer and thickens to the consistency of thick cream (about 3–4 minutes). Remove from heat.
- 4
Flavor and cool
Stir in 1 cup freshly grated Parmesan (reserve 2 tablespoons for topping if using), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon freshly grated or ground nutmeg. Whisk in 4 large egg yolks one at a time until fully incorporated and the mixture is smooth. Transfer the mixture to a large bowl and let cool slightly (5–8 minutes) so it is warm but not hot.
Meringue (egg whites)
- 5
Whip egg whites
Ensure mixing bowl and whisk are clean and free of grease. Add 6 room-temperature egg whites to the bowl with 1 teaspoon cream of tartar. Begin whipping on medium speed until soft peaks form. Gradually add 2 tablespoons granulated sugar, continuing to whip to glossy stiff peaks — the meringue should hold a firm point but not look dry.
- 6
Temper and fold
Reserve about one-quarter of the meringue. Gently fold the remaining meringue into the warm (not hot) parmesan base in three additions: fold in the first addition briskly to lighten the base, then gently fold the next two additions using a spatula with wide sweeping motions and cutting through the center to preserve air. Once combined, fold in the reserved quarter of meringue very gently to produce a homogenous, airy batter. Do not overmix; small streaks are okay if quickly finished.
Assemble and bake
- 7
Fill ramekins
Spoon or pipe the soufflé batter into the prepared ramekins, filling to about 3/4 to 7/8 full (the batter should come just below the rim to allow rise). Smooth the tops with an offset spatula and run your thumb around the inside rim of each ramekin to help the soufflés rise straight.
- 8
Top and bake
Sprinkle the tops with the reserved 2 tablespoons grated Parmesan if using. Place the baking sheet with ramekins in the preheated oven and bake at 375°F (190°C) for 18–22 minutes, until the soufflés are puffed, golden on top, and slightly set in the center (a gentle jiggle is okay). Avoid opening the oven door during the first 15 minutes to prevent collapse.
- 9
Serve
Remove from oven and serve immediately (soufflés begin to deflate within minutes). Optionally dust with a little extra grated Parmesan or a tiny pinch of black pepper and bring to the table right away.
