Serves 1.
Jones uses a fluted souffle dish that is 2 3/4 inches high and 4 inches in diameter, but any oven-safe, straight-sided dish with a 2-cup capacity works. You can also vary the recipe by using 3 tablespoons of a finely chopped cooked green vegetable, sauteed mushrooms, or minced ham, in which case use only 1 tablespoon of mild grated cheese, like Swiss, in addition to the Parmesan.
- 2 1/2 teaspoon(s) butter
- 1 tablespoon(s) grated Parmesan
- 1 tablespoon(s) all-purpose flour
- 1/3 cup(s) milk
- 1 large pinch of salt
- 1 small pinch of paprika
- 1 egg yolk
- 2 egg whites
- 1/3 cup(s) grated cheese such as Cheddar or Swiss , tightly packed
- Smear 1/2 teaspoon softened butter around inside of a souffle; dish, and sprinkle Parmesan over it. Preheat oven to 425 degrees F.
- Melt 2 teaspoons butter in a small pot, and stir in flour. Let cook over low heat for a minute, then remove from heat. Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens. Season with salt and paprika. Remove from heat, and whisk in egg yolk.
- Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about half of grated cheese. Fold in remaining egg whites and cheese; transfer everything to the prepared soufflé dish. Place dish on a baking sheet, and set it in the middle of the oven. Turn heat down to 375 degrees F;, and bake 18 minutes, until soufflé has risen and top is lightly browned.
