- 2 egg whites
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon butter
- 2-1/4 teaspoons all-purpose flour
- Dash ground nutmeg
- Dash cayenne pepper
- 1/2 cup 2% milk
- 1/3 cup shredded Gruyere or Swiss cheese
- 1 ounce Camembert cheese
- 1-1/2 teaspoons sherry or reduced-sodium chicken broth
- 1/2 teaspoon Dijon mustard
- 1 egg yolk, lightly beaten
- Dash cream of tartar
- Dash salt
- Let egg whites stand at room temperature for 30 minutes. Coat two 8-oz. ramekins with cooking spray and lightly sprinkle with Parmesan cheese; set aside.
- In a small saucepan, melt butter. Whisk in flour, nutmeg and cayenne until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the Gruyere, Camembert, sherry and mustard until cheeses are melted. Remove from heat. Transfer to a small bowl.
- Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Allow to cool slightly.
- In a small bowl with clean beaters, beat the egg whites, cream of tartar and salt until stiff peaks form. With a spatula, fold egg whites into cheese mixture until combined. Transfer to prepared ramekins.
- Bake at 375° for 18-22 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 2 servings.
Originally published as Camembert Souffles in Cooking for 2 Summer 2009, p7
Reviews for Camembert Souffles
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Reviewed Feb. 11, 2013
"Fantastic! We made these for a cooking club brunch and they were not only pretty easy but melt in your mouth delicious!"
Reviewed Feb. 11, 2011
"the directions call for egg yolks however, the ingredients doesn't say how many"