When Can Babies Eat Cheese souffle? (8+ Months WHO Safety, Allergens & USDA Nutrients)

A light, airy, and elegant baked dish made with a rich cheese-flavored béchamel sauce and stiffly beaten egg whites, rising dramatically in the oven. --- RECIPE --- Servings: 4-6 Prep Time: 25 minutes Ingredients: - 3 tbsp unsalted butter - 3 tbsp all-purpose flour - 1 1/2 cups whole milk, warmed - 1/2 tsp salt - 1/4 tsp black pepper - Pinch of nutmeg - 1 1/2 cups shredded Gruyère or sharp cheddar cheese - 4 large egg yolks - 5 large egg whites - 1/4 tsp cream of tartar (optional, for egg whites) Instructions: 1. Preheat oven to 375°F (190°C). Butter a 2-quart soufflé dish and dust lightly with grated Parmesan cheese or flour. 2. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to make a roux. 3. Gradually whisk in the warm milk until smooth and thickened, about 2-3 minutes. Season with salt, pepper, and nutmeg. 4. Remove from heat and stir in the shredded cheese until melted and smooth. Whisk in the egg yolks one at a time until fully incorporated. 5. In a separate clean bowl, beat egg whites with cream of tartar (if using) until stiff peaks form. 6. Gently fold one-third of the egg whites into the cheese mixture to lighten it, then carefully fold in the remaining egg whites until just combined, being careful not to deflate them. 7. Pour the mixture into the prepared soufflé dish. Run a spoon around the top edge of the soufflé to create a 'collar' for even rising. 8. Bake for 30-35 minutes, or until puffed, golden brown, and set. Do not open the oven door during the first 20 minutes. 9. Serve immediately. In Wise Eating: AI Food Tracker, adding a child profile (8 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.