Cheese Soufflé

Name: Cheese Soufflé
Ingredients: 1/2 teaspoon soft butter and 1 tablespoon grated Parmesan for preparing the mold; 2 teaspoons butter; 1 tablespoon all-purpose flour; 1/3 cup milk; Large pinch of salt; Small pinch of paprika; 1 egg yolk; 2 egg whites; 1/3 tightly packed cup grated cheese (an aged Cheddar, a Swiss cheese, an aged mountain cheese)

December 9, 2011

The other day, at a French brasserie across the street from our offices in New York, I ordered their single soufflé served with a green salad. It was a perfect lunch, and I went away wondering why I didn’t make soufflés anymore. It’s not only a good way to use up some of the bits of cheeses you may have around, as well as other leftovers that need reincarnation, but it’s lovely to behold and scrumptious to eat. But to make it for one? I was sure it could be done, so I purchased myself a one-person, fluted soufflé dish, 2 3/4 inches high and 4 inches in diameter, and proved that it could. My recipe for one is based on the eight pages of careful instructions that Julia Child devoted to making the perfect soufflé in Mastering the Art of French Cooking.

Recipe notes

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