Cheddar Souffle
5 Tbsp butter, plus 2 teaspoons
1/2 c finely grated Parmesan cheese
3/4 c rice flour
2 c whole milk
1 1/2 c shredded cheddar cheese
6 egg yolks
2 tsp fresh thyme
2 tsp salt
2 pinches nutmeg
4 egg whites
1. Preheat oven to 375 degrees. Use the 5 tablespoons of butter to grease six 6-ounce ramekins. Dust in sides of the ramekins with the parmesan cheese, wiping
away an excess from around the rim.
2. In a small saucepan over medium heat, melt the remaining butter. Add the rice flour and cook, stirring constantly, 2-3 minutes.
Add the milk and whisk until thick and incorprated, about 5 minutes. Add the cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese
ismelted. Remove from the heat and set aside.
Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites
into the cheese and milk mixture until just incorporated.
Spoon the mixture into the prepared ramekins, leaving 1/4 inch space at the top. Bake 25-30 minutes, or until golden brown.
Yield: 6 servings.
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