Fabulous Cheese Soufflé
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Soufflés are among the trickiest dishes in a cook's repertoire. However, if you follow each of the steps in this recipe, your soufflé will turn out puffy and perfect every time.
INGREDIENTS
6 eggs
Butter or regular margarine
Grated Parmesan cheese
6 tablespoons unsifted all-purpose flour
1-1/2 teaspoons salt
Dash of cayenne pepper
1-1/4 cups milk
1/2 cup coarsely grated natural Swiss cheese
1/4 teaspoon cream of tartarSeparate eggs - whites into 1 large bowl and yolks into another. Let whites warm to room temperature for 1 hour. Butter a 1-1/2 quart, straight-sided soufflé dish, 7-1/2-inches in diameter. Dust lightly with grated Parmesan cheese, about 1 tablespoon.
Fold a sheet of waxed paper, 26 inches long lengthwise into thirds. Lightly butter one side. Wrap waxed paper around soufflé dish, with buttered side against dish and a 2-inch rim extending above top edge to make a collar. Tie with string. Preheat oven to 350 degrees.
Melt 5 tablespoons butter in medium saucepan; remove from heat. Using a wire whisk or wooden spoon, stir in flour, 1 teaspoon salt, and the cayenne pepper until smooth. Gradually stir in milk. Return to heat and bring to boiling, stirring constantly.
Reduce heat; simmer, stirring, until mixture is thick and leaves bottom and side of pan.
Beat egg yolks with wire whisk or wooden spoon. Gradually beat cooked mixture into yolks. Beat in 1/2 cup Parmesan cheese and the grated Swiss cheese.
At high speed, beat whites with 1/2 teaspoon salt and the cream of tartar until stiff peaks form when beater is slowly raised.
With wire whisk, using an under-and-over motion, gently fold 1/3 of whites into warm cheese mixture to combine well. Carefully fold in remaining egg whites just until combined.
Turn into prepared soufflé dish. Bake 40 minutes, or until soufflé is puffed and golden brown. Carefully remove collar just before serving. Serve soufflé at once.
Makes 4 servings
NOTE - A soufflé must come to the table straight from the oven the very moment it is ready - it cannot wait for guests. To remove any risks, it is suggested to prepare the soufflé up to the point of baking. Refrigerate it until guests have arrived, it will keep up to 2 hours. Then, when ready to serve, remove to oven and bake as directed, increasing baking time by 10 to 15 minutes, since soufflé will be cold.