Cheese Soufflé

Name: Cheese Soufflé
Yield: Serves 4 to 6
Ingredients: 1 ounce, Parmesan cheese, grated (1/2 cup); 1/4 cup (1 1/4 ounces), all-purpose flour; 1/4 teaspoon, paprika; 1/4 teaspoon, salt; 1/8 teaspoon, cayenne pepper; 1/8 teaspoon, white pepper; Pinch, ground nutmeg; 4 tablespoons, unsalted butter; 1 1/3 cups, whole milk; 6 ounces, Gruyère cheese, shredded (1 1/2 cups); 6 , large eggs, separated; 2 teaspoons minced, fresh parsley; 1/4 teaspoon, cream of tartar

Main Courses
Cheese
Vegetarian
Puddings, Custards, Gelatins, & Souffles

By Andrew Janjigian ･ Appears in Cook's Illustrated January/February 2014, America's Test Kitchen TV

The first thing to know about cheese soufflé is that while it should look dramatic, making it shouldn’t be. (Don’t worry: It won’t fall.)

SERVES 4 to 6

TIME 1¼ hours

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