Soufflé Au Fromage

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons unsalted butter
• 1 teaspoon unsalted butter
• 1 tablespoon swiss cheese or 1 tablespoon parmesan cheese, grated
• 3 tablespoons flour
• 1 cup milk, boiling
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• cayenne pepper, pinch
• nutmeg, pinch
• 4 egg yolks
• salt, pinch
• 5 egg whites
• 1 cup parmesan cheese or 1 cup swiss cheese, grated

Recipe

• 1 preheat your oven to 400 degrees.
• 2 butter the inside of a 6 cup souffle mold and sprinkle it with 1 tablespoon of grated parmesan cheese. .
• 3 in a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
• 4 stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
• 5 remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
• 6 beat vigorously with a whip until blended.
• 7 beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
• 8 return over moderately high heat and boil, stirring with the whip, for 1 minute. sauce will be very thick.
• 9 remove the sauce from the heat.
• 10 if you haven't done so already, immediately start to separate 5 eggs.
• 11 drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
• 12 note, only 4 yolks in the sauce, but save 5 whites! adjust seasonings at this point.
• 13 add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
• 14 stir a big spoonful of the beaten whites into the sauce.
• 15 stir in 1 cup (minus 1 tablespoon) of grated swiss cheese.
• 16 delicately fold in the rest of the egg whites. be careful not to over-fold! this is a very important step!
• 17 turn the souffle mixture into the prepared mold, which should be almost 3/4 full. tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
• 18 sprinkle the reserved tablespoon of swiss cheese on top.
• 19 set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (do not open the oven door for 20 minutes!).
• 20 in 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
• 21 bake 4-5 more minutes to firm it up, then serve at once.
• 22 a well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. as it cools, it begins to sink. therefore, there should be no lingering when a souffle is to be eaten.
• 23 to serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
• 24 bon appetite!