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CHEESE SOUFFLE

Source of Recipe

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List of Ingredients

CHEESE SOUFFLE

Once the mystique of the souffl� is dissolved, souffl�s are very easy to make. The key lies in whisking plenty of air into the egg whites to achieve volume. We love using the whisk attachment on the KitchenAid stand mixer. This recipe is a terrific way to use up leftover bits of cheese; any variety works well. Try a combination of Swiss and Parmesan, or for a bolder flavor, blue cheese or Stilton.



Ingredients
2 tablespoons unsalted butter
3 tablespoons flour
1 cup milk
4 egg yolks
2 teaspoons mustard
5 ounces cheese, grated
1 teaspoon fine sea salt
� teaspoon freshly ground black pepper
6 egg whites, whisked to soft peaks
Directions

1. Melt the butter in a heavy saucepan. Stir in the flour and cook 1 minute. Add the milk, stirring with a whisk until smooth and hot. Remove the pot from the heat and stir in the egg yolks, mustard, and cheese. Stir until the cheese is melted, returning the pot to low heat if necessary. Add the salt and pepper.

2. Carefully fold the whisked egg whites into the base, one-third at a time. Spoon the souffl� mixture into a lightly buttered 1� quart souffl� dish. Bake for 15 to 18 minutes in a pre-heated 375 degree oven. Serve immediately.

Do-Ahead Method: Place the unbaked souffl� in the refrigerator for up to 4 hours before baking. Bake in a pre-heated 375�F oven for 20 to 24 minutes.

Serves 4




Recipe