Food & Cooking Recipes Main Dish Recipes Souffle Cheese Souffle 3.8 (16) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 1 Treat yourself to a savory cheese souffle with this recipe from Judith Jones' "The Pleasure of Cooking for One."Photo Credit: Christopher Hirsheimer Ingredients 2 ½ teaspoons softened unsalted butter 1 tablespoon grated Parmesan cheese 1 tablespoon all-purpose flour ⅓ cup milk Large pinch of coarse salt Small pinch of paprika 1 large egg yolk 2 large egg whites ⅓ cup tightly packed grated cheese, such as aged cheddar, Swiss, or an aged mountain cheese Directions Brush the inside of a 4-by-2 3/4-inch round baking dish with 1/2 teaspoon butter; coat bottom and sides with Parmesan cheese and set aside. Preheat oven to 425 degrees with a rack set in the center of the oven. Melt remaining 2 teaspoons butter in a small saucepan over low heat; stir in flour. Let cook for 1 minute and remove from heat. Add milk and whisk vigorously to combine. Return to low heat and cook, stirring constantly, until thickened; season with salt and paprika. Remove from heat and whisk in egg yolk. Place egg whites in a medium bowl and whisk until they form soft peaks. Add a dollop of egg whites to saucepan along with half of the cheese; stir to combine. Fold in remaining egg whites and cheese and pour into prepared baking dish. Transfer baking dish to oven and reduce oven temperature to 375 degrees. Bake until top is lightly browned and souffle has risen, about 18 minutes. Serve immediately. Rate it Print