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Father's Day: Cheese Souffle




Source of Recipe


Martha Stewart


List of Ingredients




4 tablespoons unsalted butter, room temperature
4 teaspoons grated Parmesan
4 teaspoons dry bread crumbs
4 ounces Jarslberg
2 ounces cheddar
3 ounces Saga blue cheese
3 ounces Brie
1/4 cup all-purpose flour
3 teaspoons Dijon mustard
3/4 cup plus 2 tablespoons whole milk
1 teaspoon salt
1/2 teaspoons white pepper
1/4 teaspoon cayenne pepper
6 large yolks
12 large whites
1/4 teaspoon freshly grated nutmeg

Recipe



Heat oven to 425 degrees F.
Place rack in the center of the oven. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons butter; set aside. In a small bowl, mix together Parmesan and bread crumbs. Sprinkle the bottom and sides of the prepared dish completely with bread crumb mixture.

Grate the Jarlsberg and cheddar cheeses into a small bowl. Cut the Saga blue and Brie into small chunks. Combine and set aside.

Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in the flour and mustard and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in the milk and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat and season with salt, pepper, and cayenne pepper. Pour the souffle base into a large bowl. Whisk in the egg yolks a few at a time until smooth. Stir in the cheese until well incorporated.

In the bowl of an electric mixer, using the whisk attachment, whip 12 whites on medium low speed until foamy, increase the speed to high and continue whisking until stiff peaks form, about 4 minutes.

Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into prepared souffle dish and bake for 30 to 35 minutes. Serve immediately