1. Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano. 2. In a medium saucepan, melt the butter. Stir in the flour to make a paste.

Make cheese sauce with the butter, flour, milk, 1 tsp salt, black pepper, and cheese. 2. Beat the egg yolks slightly with a fork. Add a tablespoon of the hot sauce into it and beat slightly to blend ...

Make cheesy, feather-light individual goat cheese souffles with chives to honor the moms in your life on their day. They're baked twice, but they're still deliciously creamy. While the idea of ...

Cool slightly. Add the egg yolks, goat cheese, grated Gruyère and most of the grated Coolea (or Parmesan if using.) Season generously with salt, freshly ground pepper, cayenne and nutmeg.

To finish the soufflés, preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the remaining cheese over the soufflés and spoon a tablespoon of double cream over each one. Bake for 10 minutes ...

A classic French onion soup served with cheese souffle as light as a feather. Switch off the gas and stir in the cheese. 6. Let the sauce cool and the beaten egg yolks gradually with a wooden spoon. 7 ...

10. Once cooked, allow to cool slightly then remove from the ramekins and place the souffles into a shallow ovenproof baking dish. 11. Sprinkle 10g grated cheese and 1 tbsp cream over each ...

Make the batter by whisking together eggs, salt and milk until well combined. Pour the egg mixture over the sandwiches in the ...