Cheese Soufflé Recipe

See Also: Cheese Dishes · Main Dishes

Cheese Soufflé

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1 cup plus 2 tablespoons grated cheese (natural cheddar, Emmenthaler, raclette, or other fabulous cheeses)
4 tablespoons butter
1/2 teaspoon dry mustard
1/4 cup all purpose unbleached flour
1 cup milk
1/2 teaspoon sea salt
pinch of cayenne pepper or Zip
5 egg yolks, slightly beaten
5 egg whites
1/2 teaspoon cream of tartar, optional

Preheat oven to 350 degrees. Oil a 1 1/2 quart straight-sided souffle dish and sprinkle with 2 tablespoons of the cheese over the bottom and only partly up the sides. In a batter bowl, microwave the butter, mustard and flour 30 - 40 seconds. Whisk in the milk and microwave on high 2 minutes. Whisk well. Microwave another 1-2 minutes, or until mixture is smooth and thickened. Add the salt, pepper, and the rest of the cheese, blending in the cheese thoroughly. The sauce should be very thick. Beat 3 tablespoons of the hot cheese mixture into the egg yolks to warm them gently, and then add the remaining and whisk well. Microwave on high 1 minute. Whisk well and set aside while you beat or whisk the egg whites until they are stiff but not dry, using a copper bowl if desired. If not, add 1/2 teaspoon to cream of tartar before beating egg whites. Gently fold about 1/4th of the fluffy whites into the cheese sauce, then gently fold in the remaining whites. Slip gently into the prepared dish. Bake on the middle rack of the oven for 35-40 minutes. Serve immediately.

Recipe created 1996-09-09.