Crusty Hazelnut Cheddar Cheese and Parmesan Souffle

I was about to leave for China and discovered I still had lots of eggs, Parmesan cheese and Cheddar cheese left over in the fridge, but wanted to cook something that was not just another cheese omelet. This souffle is delicate and makes a wonderful starter or light main course served with a green salad tozzed with balsamic vinegar and olive oil. This recipe extremely similar to that of a sweet souffle and has a creme patissiere for a base and egg whites beaten to a mergingue for volume.


This recipe is adapted a recipe in a May 1998 Bon Appetit

1/4 cup of ground hazelnuts
1 cup whole milk
3 tablespoon butter
3 tablespoon all purpose flour
1 cup grated sharp cheddar cheese
1 cup grated parmesan cheese
4 large egg yolks

6 egg whites
salt and pepper to taste

Butter a souffle dish and pour the hazelnuts into the dish...turn slowly until all sides are coated with ground nuts...this will be the crispy outside of the souffle.
Prepare the savory creme patissiere: Boil the milk. Heat the butter in a saucepan and add the flour. Heat and stir until the flour turns pale gold. Slowly whisk in the boiling milk and whisk constantly until the mixture boils and thickens. Set mixture aside for a minute and slowly mix in the egg yolks and cheese. Let cool while you beat the eggwhites.
Beat the egg whites with a pinch of salt and then gently fold in the creme in several additions. Bake the souffle for 15 minutes. If a chessier flavor is wanted take the souffle out of the oven five minutes before it is done and sprinke some cheese on top and let it finish baking.