Probably one of the most elegant dishes, and surprisingly one of the easiest things to make with eggs and cheese is the classic cheese soufflé. There are just a couple of things to remember:
- Don’t panic!
- Read the entire recipe before you start (you should always do this)
- Be ready to bring your masterpiece to the table the moment it comes out of the oven. A soufflé can’t be kept waiting!
A Tip of the Toque to Phil French for contributing this simple and simply luscious soufflé.
Classic Cheese Soufflé
- 1/2 stick butter
- 4 TBS flour
- 2 cups whole milk
- 1/4 tsp salt
- 1/8 tsp pepper
- pinch cayenne
- 4 eggs separated
- 3/4 cup grated good Gruyere
- 1/2 cup freshly grated Parmigiano-Reggiano
Heat oven to 375. Butter a 6-cup soufflé dish and then sprinkle some of the flour inside and turn dish to coat. Shake out excess. Bring the milk to a simmer in a small saucepan. Melt remaining butter in another pan, and whisk in the remaining flour, whisking constantly until the mixture is smooth (about 7 mins). Season with the salt, pepper and cayenne. Remove from heat and transfer to a mixing bowl, allowing to cool slightly. Add egg yolks and cheese mixture and incorporate well. Beat the egg whites separately until soft peaks form, then gently fold them into the main mixture, 1/3 at a time.
Put the mixture into the prepared souffle dish and bake for 25 to 30 minutes. Serve immediately. Serves 4