Here’s a recipe for making a classic cheese soufflé:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- 4 large eggs, separated
- 1 cup grated Gruyère cheese (you can use other cheese as well, such as cheddar or Parmesan)
- Preheat the oven to 375°F (190°C).
- Butter a 6-cup soufflé dish, and dust it with some grated cheese. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour, and whisk constantly for about 2 minutes to create a roux.
- Gradually pour in the milk, whisking constantly to prevent lumps from forming. Add the salt, black pepper, and cayenne pepper, if using.
- Cook the mixture, whisking constantly, until it thickens and comes to a boil. Reduce the heat to low, and cook for an additional 2-3 minutes, whisking occasionally.
- Remove the saucepan from the heat, and stir in the egg yolks one at a time, making sure each yolk is fully incorporated before adding the next.
- Add the grated cheese, and stir until it melts and is fully incorporated.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the cheese mixture, using a rubber spatula, until no streaks remain.
- Pour the mixture into the prepared soufflé dish, and smooth the surface with a spatula.
- Bake the soufflé for 25-30 minutes, or until it is puffed and golden brown on top.
- Serve the soufflé immediately, as it will start to deflate as it cools.
Enjoy your delicious cheese soufflé!
Image from Wikipedia