2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of milk
A pinch of hot pepper or red pepper flakes
3/4 cup of grated Parmesan cheese
3 eggs, separated
Salt to taste
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of milk
A pinch of hot pepper or red pepper flakes
3/4 cup of grated Parmesan cheese
3 eggs, separated
Salt to taste
In a saucepan, melt the butter, then add the flour and mix well
Add the milk and seasonings and cook, stirring, until the mixture thickens
Avoid lumps from forming by whisking constantly
Remove from heat and stir in the Parmesan cheese, mixing again
Remove from heat and let stand for a few minutes to allow the soufflé base to thicken further
Beat the egg yolks well and then beat them into the soufflé base, making sure it is smooth and well combined
Beat the egg whites until stiff and fold them gently into the soufflé base
Be careful not to deflate the mixture
Pour the mixture into an ungreased 9-inch soufflé dish, about 2 inches deep
Place the soufflé dish on a baking sheet with hot water, then bake in a preheated oven at 150°F for 35 minutes or until golden brown and puffed
Serve immediately.
