Cheese Souffle

INGREDIENTS

       To coat ramekins – 5 oz in size

·         Butter, room temp, as needed

·         Parmesan cheese or dry bread crumbs       

Souffle Base

·         1 ¼ oz (38 g) Butter    

·         1 ¼ oz (38 g)  Flour      

·         12 fl oz (355 g) Warmed Milk

·         ¾ tsp   Salt      

·         ½ tsp white or black pepper

·         Pinch Cayenne (optional)

·         Pinch Nutmeg (optional)

·         5 oz (150g) Cheese, Gruyère

·         10 Egg whites at room temp

·         ¼ tsp salt

Instructions

1.      Butter souffle dished with room temp butter to over top of rim and coat with bread crumbs

2.      Add butter and flour to pot and make a roux (paste) and cook for about 2 minutes stirring constantly

3.      Whisk in the milk little by little to ensure no lumps until very thick and a few slow bubbles  

4.      Remove from the heat. Stir in the salt, pepper, cayenne, and nutmeg, if using.

5.      Add the egg yolks one by one to the sauce and quickly mix in with a wire whip.

6.      Stir in the cheese.

7.      Beat the egg whites with the salt until they form stiff peaks.

8.      Fold a small portion of whites into sauce to incorporate. Then, gently fold in remaining whites into the cheese mixture.

9.      Spoon the mixture into the prepared soufflé dishes.

10. Bake the dishes in a preheated 375°F oven for appx 12-15 minutes. Check for doneness by very gently shaking the dishes. If the centers are firm and do not jiggle, the soufflés are done.

11. Remove from oven and serve immediately.