Description
This black pepper and Parmesan soufflé is a light, airy, and flavorful dish that combines the nutty richness of Parmesan cheese with the warmth of freshly ground black pepper. With a delicate rise and a creamy, cheesy center, this savory soufflé is perfect as an appetizer, side dish, or even a main course for a special occasion. Master this classic French dish with foolproof techniques and enjoy an elegant, restaurant-quality soufflé right from your kitchen!
Ingredients
Scale
For the Base (Béchamel Sauce):
- 2 tbsp unsalted butter (plus extra for greasing ramekins)
- 2 tbsp all-purpose flour
- ¾ cup whole milk (warmed)
- ½ tsp salt
- ½ tsp freshly ground black pepper
- Pinch of nutmeg (optional)
For the Cheese Flavor:
- ½ cup grated Parmesan cheese (plus extra for coating ramekins)
For the Egg Mixture:
- 3 large eggs, separated
- Pinch of salt
Optional Additions for Extra Flavor:
- ½ tsp Dijon mustard (adds a tangy depth)
- ¼ cup grated Gruyère cheese (for a richer taste)
Instructions
Step 1: Prepare the Ramekins
- Preheat the oven to 375°F (190°C).
- Grease two 6-ounce ramekins with butter and coat them with grated Parmesan cheese. Set aside.
Step 2: Make the Béchamel Sauce
- In a medium saucepan, melt 2 tbsp butter over medium heat.
- Stir in 2 tbsp flour, whisking continuously for 1-2 minutes until golden.
- Gradually add ¾ cup warm milk, whisking to prevent lumps.
- Cook until thickened, then remove from heat.
- Stir in ½ tsp salt, ½ tsp black pepper, and a pinch of nutmeg.
Step 3: Add Cheese and Yolks
- While the sauce is still warm, add ½ cup grated Parmesan and stir until melted.
- Let cool for 5 minutes, then whisk in 3 egg yolks one at a time.
Step 4: Whip the Egg Whites
- In a clean, dry bowl, beat 3 egg whites with a pinch of salt until stiff peaks form.
Step 5: Fold and Bake
- Gently fold ⅓ of the egg whites into the cheese mixture to lighten it.
- Carefully fold in the remaining egg whites using a spatula—do not overmix!
- Divide the mixture between the prepared ramekins, filling them ¾ full.
- Run a knife around the edge of the batter to help it rise evenly.
Step 6: Bake and Serve
- Bake for 18-22 minutes, or until golden and puffed.
- Serve immediately—soufflés deflate quickly!
Notes
- Variations: Add Gruyère cheese for a deeper flavor, or mix in fresh herbs like chives or thyme.
- Gluten-Free Option: Use gluten-free flour instead of all-purpose flour.
- Dairy-Free Adaptation: Substitute nutritional yeast for Parmesan and use oat or almond milk instead of whole milk.
- Serving Tip: Serve soufflés fresh out of the oven for the best texture!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 180 kcal
- Sugar: ~2g
- Sodium: ~300mg
- Fat: ~12g
- Saturated Fat: ~7g
- Unsaturated Fat: ~4g
- Trans Fat: ~0g
- Carbohydrates: ~8g
- Fiber: ~0.5g
- Protein: 10g
- Cholesterol: ~150mg