Since it has been raining all week and we had a lot of Gruyere cheese left over from the french onion soup I made last week. I whipped this one out for brunch. I just love putting egg and butter in the oven and watching them rise to ultimate happiness it is pure bliss. And as you can see from the picture the little one was made for Olivia and she loved it. I found this in a Julia Child French Cooking Book but made some adjustments to it. So if you would like you could add 1 cup of Gruyere cheese and paprika. I just wanted to be a little more healthy.
2 tablespoons butter
1 tablespoons grated Parmesan
2 teaspoons flour
1/2 cup milk
1/2 cup grated Gruyere or Cheddar
pinch nutmeg
2 egg yolks
2 egg whites
pinch salt
Directions
Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with butter. Coat with the Parmesan, then tap out the excess. Set aside.
In a small saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook 1 minute. Whisk in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat and stir in the cheese until melted. Add the nutmeg. Whisk in the yolks one at a time. Set aside. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
In a clean bowl, beat the egg whites with the salt until stiff (but not dry) peaks form. Stir 1/4 of the egg whites into the cheese sauce to loosen it. Gently fold in the remaining egg whites. Spoon into the ramekins. Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones. Serve immediately.
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