Camembert Souffles

14 ingredients
5 steps

Ingredients

  • 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 large egg yolk, lightly beaten
  • Dash cream of tartar
  • Dash salt

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Allow to cool slightly.
  4. 4
    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.
  5. 5
    Bake at 375° for 18-22 minutes or until the top is puffed and center appears set. Serve immediately.

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