Don’t be put off by making souffles- they really aren’t that difficult. This recipe is pretty much straight out of “Joy of Cooking” And, you really can make this in advance- a couple hours or so. I often add very fine chopped-spinach and substitute gruyere for the cheddar. You can half this recipe and make 4 individual mini souffles using 1 cup ovenproof ramekins- which is what i have done in these photos.
CHEESE SOUFFLE
serves 4
1/2 cup butter
1 1/2 cups extra sharp cheddar cheese or gruyere- shredded
1/2 cup flour
8 extra large egg yolks
10 extra large egg whites
1/4 t salt
1/3 cup fine grated parmesan cheese
2 cups milk
1/2 t paprika
dash cayenne
Preheat oven to 475 degrees and position rack in lower third of oven. Generously butter a 10 cup souffle dish and dust with parmesan cheese on sides and bottom. Melt butter in a medium saucepan. Add flour, salt, cayenne, paprika, stirring well. Gradually add milk, stirring constantly, cook until thick. Add the cheese and stir until melted and very smooth. Remove from heat.
Beat the egg yolk with a whisk until light . Gradually pour into cheese mixture and stir until well mixed.
Beat the egg whites in an electric mixer until very stiff, but not dry. Transfer to a large mixing bowl. Fold about 1 cup of the egg whites into the cheese mixture to lighten it up a bit. Using your widest rubber spatula. very slowly , in a gentle stream pour the egg/cheese mixture into the egg whites. With the other hand, (or enlist a helper) using the spatula, gently fold the two together -going deep to make sure of even distribution. Pour into a souffle dish. At this point you can refrigerate for a couple hours , if necessary.
Otherwise, make a “crown” by running the spatula halfway over, a few inches down in a circle. Circle it several times. Bake for 10 minutes. Reduce heat to 400 degrees and bake about 25 minutes longer. Don’t mess with it. If you want to impress the souffle eaters make sure they are ready to eat as you bring it to the table -as it falls fast!
