Description
A savory and airy black pepper Parmesan soufflé that rises beautifully with rich cheese flavor and a peppery kick—perfect for an elegant brunch or light dinner.
Ingredients
3 tbsp unsalted butter, plus more for greasing
3 tbsp all-purpose flour
1 cup whole milk, warmed
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg (optional)
4 large eggs, separated
3/4 cup finely grated Parmesan cheese
1/4 tsp cream of tartar
Instructions
1. Preheat oven to 375°F (190°C) and butter a 1.5-quart soufflé dish. Dust with grated Parmesan or flour if desired.
2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
3. Gradually whisk in warm milk and cook, stirring constantly, until thickened, about 3–4 minutes.
4. Remove from heat and stir in salt, black pepper, and nutmeg. Let cool for 2 minutes.
5. Whisk in egg yolks one at a time, then stir in grated Parmesan cheese.
6. In a clean mixing bowl, beat egg whites and cream of tartar until stiff peaks form.
7. Gently fold egg whites into the cheese mixture in batches, being careful not to deflate.
8. Pour mixture into prepared soufflé dish and smooth the top.
9. Bake for 25–30 minutes, until puffed and golden. Do not open oven early.
10. Serve immediately while puffed.
Notes
Use room-temperature eggs for best volume.
Freshly ground black pepper adds flavor depth—adjust to your spice preference.
Soufflés deflate quickly once out of the oven, so serve promptly for full effect.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 160mg
Keywords: black pepper parmesan souffle, savory souffle, cheese souffle, egg bake, airy souffle