Cheese Soufflé
Servings: 4
Ingredients
- 1 cup shredded Gruyère or Comté cheese +2 tbls divided
- 2 1/2 tbsp butter
- 3 tbsp flour
- 1 cup whole milk
- 4 large egg yolks
- 1 tsp Dijon mustard
- salt and freshly ground white pepper
- pinch freshly grated nutmeg
- 5 l large egg whites
- pinch cream of tartar
- 1 tbsp fine fresh or dried bread crumbs
Instructions
- Preheat the oven to 375°. Butter a 6-cup soufflé dish and then coat the bottom and sides evenly with 1 tbsp of the cheese.
- In a saucepan over medium heat, melt the butter. Add the flour and mix with a wooden spoon for 1 minute. Cook until the mixture is bubbling but still white, about 2 minutes longer. While whisking constantly, add the milk. Bring to a simmer and continue to whisk until the sauce is thick and smooth, about 2 minutes longer. Remove from the heat and let cool for 10 minutes.
- Add the egg yolks to the cooled milk mixture and whisk until smooth. Add the mustard, 1/2 tsp salt, a pinch of white pepper and the nutmeg; whisk to combine.
- In a large spotlessly clean bowl, using a large balloon whisk or an electric mixer on medium speed, beat the egg whites with a pinch of salt and the cream of tartar until stiff peaks form. The peaks should stand upright on the whisk or beaters when lifted. Do not overbeat, or the whites will become rough and lumpy.
- Using a rubber spatula, gently fold half of the egg whites into the milk mixture to lighten it. Gently stir in 1 cup of the remaining grated cheese and then fold in the remaining egg whites just until no white streaks remain. Scoop into the prepared dish and sprinkle with the remaining 1 tbsp cheese and the bread crumbs.
- Bake until the soufflé is puffed and the top is browned, 30-35 minutes. Serve at once.
Notes
Recipe courtesy of the Williams-Sonoma French cookbook, published in 2004.