Cheese Souffle for One

Yes, its me and Judith again.

Judith Jones, author of "The Pleasures of Cooking for One".

I must admit that I am having fun with this book.

First butter a small ramekin and sprinkle parmesan cheese on the sides and bottom.
Preheat oven to 425 degrees.

Melt 2 tsp butter in small pan.


Stir in 1 tlbs all purpose flour and cook over low heat for 1 minute.



Pour in 1/3 cup milk and whisk vigorously.
Cook for minute, stirring constantly
as the sauce thickens.





Season with large pinch of salt and small pinch of paprika.





Remove from heat and whisk in 1 egg yolk.

Beat two egg whites in clean bowl until soft peaks form.

Add a dollop of the egg whites to the sauce and mix in with half of the 1/3 cup of grated cheddar cheese.

Fold in the rest of the egg whites and transfer to the prepared ramekin.

(See the note below)

Note (First I didn't notice the instruction to reduce oven heat to 375 degrees.

More importantly, I see the second half of the cheese still sitting on the counter.)


I retrieve the souffle from the oven and fold in the remaining cheese.

Bake for 18 minutes until the top is lightly browned.


The souffle did not rise quite as high as I had hoped for.

(I wonder why?)

Actually, my first attempt at a souffle was very satisfying.

It was delicious and very filling.