I've always been intimidated about making a souffle-- until now. This makes a light and satisfying lunch or supper-- and makes you feel like you're in a French bistro.
Course Appetizer, Main Course
Cuisine French
Keyword Cheese Souffle
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Author Debby - www.AFeastfortheEyes.net
Equipment
4 Ramekins
Ingredients
3tablespoonsunsalted butterplus extra for greasing the dish
1/4cupfinely grated Parmesanplus extra for sprinkling
3tablespoonsall-purpose flour
1cupscalded milk
Kosher salt and freshly ground black pepper
Pinchcayenne pepper
Pinchnutmeg
4extra-large egg yolksat room temperature
3ouncesgood Roquefort cheesechopped
5extra-large egg whitesat room temperature
1/8teaspooncream of tartar
Instructions
Preheat the oven to 400°F.
Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
NOTE: I used 4 small ramekins and make "collars" with parchment paper so the souffle could rise higher.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.
Off the heat, whisk in the hot milk (I heated it in the microwave for about 90 seconds), 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg.
Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment.
Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
Pour into the souffle dish, then smooth the top.
Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven.
Turn the temperature down to 375°F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.