Thursday, May 2, 2013

Cheesy Egg Soufflé

3 large eggs, yolks and whites separated
3/4 cup milk
1/2 cup freshly grated parmesan cheese
1/2 cup freshly grated gruyere
1 tablespoon gluten-free flour blend
3 tablespoons grass fed salted butter
Sea salt and black pepper

Pre-heat oven to 350F

Butter and flour 6 small ramekins. Prepare your basic roux by melting butter in a pan on medium heat, add flour and cook, whisking constantly until it just begins to turn a light brown color. Heat milk until hot, but not boiling. Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux. whisking constantly until it started to thicken and bubbly. Lower heat to low, add a small amount of the roux to the egg yolks, whisking constantly to combine. Add the yolks back to the sauce whisking well. Whisk the cheese in slowly until melted. Season with sea salt and black pepper. Set aside.

Whisk egg whites until soft peaks form and fold into the cheese sauce (don't mix!). Pour into ramekins and bake for 30 to 35 minutes or until fluffy and golden. Serve immediately.

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