© Con Poulos
Active Time
45 MIN
Total Time
1 HR
Serves : 6

For a twist on your usual cheese course, try this rich and creamy savory soufflé with a glass of sweet Riesling. Slideshows: More Savory Soufflés

How to Make It

Step 1    

Preheat the oven to 400°. Butter and flour six 1 1/2-cup ramekins.

Step 2    

In a medium saucepan, melt the 2 tablespoons of butter. Add the minced shallots and cook over moderate heat, stirring constantly, until softened, about 2 minutes. Add the 2 tablespoons of flour and cook, whisking constantly, for 30 seconds. While whisking, add the milk in a slow, steady stream; whisk in the salt and piment d'Espelette and season with black pepper. Cook over moderate heat, whisking, until the mixture comes to a simmer and is slightly thickened, about 5 minutes. Remove the saucepan from the heat and stir in the cheese until it is melted.

Step 3    

Transfer the soufflé base to a large bowl and let cool slightly. Whisk in the egg yolks, one at a time, until incorporated and no streaks remain. Let cool to room temperature, about 15 minutes.

Step 4    

In a large stainless steel bowl, using an electric mixer, beat all of the egg whites at high speed until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.

Step 5    

Spoon the soufflé base into the prepared ramekins, filling each one about three-fourths full. Bake the soufflés for 12 to 13 minutes, until puffed, just set and golden on top. Serve immediately.

Suggested Pairing

Try these savory soufflés with a light or apple-scented dessert Riesling.

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