Originally published in the June 2013 issue. Photo by Andrew Grinton.
Classic Cheese Soufflé
Don't fear the soufflé! This cheese version can be easily adapted to include fresh herbs or wilted spinach.
- 1/4 cup unsalted butter
- 1/4 cup finely grated Parmesan
- 1/4 cup all-purpose flour
- 1 1/4 cups milk
- 1 tsp Dijon mustard
- 1/4 tsp Asian chili sauce
- 1/4 tsp salt
- 4 large eggs , separated
- 1 cup grated Gruyere
- 1/2 tsp cream of tartar
- Melt butter in a saucepan over medium heat. Remove from heat.
- Spoon ½ tsp of butter into each of four 8-oz. ramekins and use a pastry brush to coat the insides.
- Sprinkle 1 tbsp of Parmesan into each ramekin to coat bottom and sides.
- Heat oven to 425°F.
- Return saucepan with remaining butter to stove. Add flour and stir for 1 to 2 min to cook out floury taste.
- Remove from heat and, whisking constantly, add milk to saucepan in a slow, steady stream. Stir in mustard, chili sauce and salt. Return to heat and continue whisking for 3 min or until mixture has come to a boil and is smooth and thickened. Remove from heat.
- Beat the egg yolks in a medium bowl until uniform. Add milk mixture to eggs, a little at a time, until incorporated. Stir in Gruyère cheese.
- Combine egg whites with cream of tartar in a large clean bowl. Beat with a hand mixer on high for 1 to 2 min or until they form soft glossy peaks. Add whites to yolk mixture, one third at a time, folding gently with a rubber spatula.
- Divide between prepared ramekins and set on a rimmed baking sheet. Place in the oven, turn oven down to 375°F, and bake for 22 min or until tops are browned and soufflés have risen. Serve immediately.
Nutrition (per serving)
- 20 g,
- 10 g,
- 29 g,
- 449 mg.