Cheese Souffle (souffle au fromage)
 
The word souffle is the past participle of the French verb souffler which means to blow or puff up
Ingredients:
- 4 +2 tablespoons butter
- 1/4 cup finely grated Parmesan cheese
- 1/3 cup plain flour
- 1 1/2 cups milk
- salt, pepper and nutmeg to taste
- 6 large eggs, separated
- 8 ounces grated Comte or Gruyere cheese
- 1/2 teaspoon cream of tartar
Instructions:
- Brush the inside of a large souffle dish with 2 tablespoons of softened butter.
- Sprinkle the Parmesan onto the buttered surface of the dish and gently shake the dish to spread the cheese evenly up the sides.
- In a large saucepan, melt 4 tablespoons of butter.
- Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute.
- Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens.
- Remove the milk from the heat and stir in the salt, pepper, nutmeg, egg yolks and cheese.
- In a separate bowl, beat the egg whites and cream of tartar until the stiff peaks form.
- Stir a few spoons of egg whites into the cheese mixture and gently fold the remaining mix in.
- Pour into the dish and bake for 25 to 30 minutes at 400F (do not open oven before this time).
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