Savory Cheese Souffle

Here is another experiment with brown butter. In this case the nuttiness of the butter and hint of garlic came through and married well with the pecorino romano. Would be an excellent accompaniment to a spinach for frisee salad.

• 5 eggs


• 3/4 cup milk


• 1/2 cup cream


• 1/2 cup finely grated pecorino romano cheese


• 3 tsp butter


• 1 clove garlic minced


• 5 tbsp flour


• black pepper


• kosher salt


• 4 scallions sliced fine


• small bunch flat leaf parsley chopped fine

1. chop the parsley very finely


2. slice the scallions to about 1/16 to 1/8 thickness, green stem only


3. grate the pecorino romano to a fine consistency


4. separate 5 egg yolks from whites


5. reserve the yolks


6. beat the egg whites to a stiff peak


7. prepare a bechamel as follows


8. melt the butter over medium heat


9. pass the clove of garlic through a press or mince


10. add the garlic to the butter


11. let the butter brown


12. add the flour and remove from heat, working the mixture with a small whisk to form a roux


13. return to the heat and whisk in the milk and cream


14. warm the bechamil to where it is steaming but not bubbling


15. add the eggs, pecorino romano, scallions, and parsley while stirring


16. remove from the heat and gently fold in the egg whites until the bechamel mixture is mostly incorporated


17. butter 6 clay ramekins and dust with flour


18. spoon in the mixture to the ramekins, filling to within 1/4 of the top


19. place the ramekins in a water bath in a casserole or baking dish


20. place in a preheated 400F oven for 30-35 minutes, don't open the door


21. cooking time and not opening the door are critical to fully cook through the souffle and avoid falling; if you get worried about the browning, reduce the heat to 350 but keep them in there, not cooking the middle will result in a lumpy wet souffle and very likely cause it to fall

Savory Cheese Souffle @ Group Recipes