Cheese Souffle

A tall, airy Gruyere souffle built on a classic cheese-enriched bechamel base.

Ingredients

• 4 tablespoons unsalted butter, plus more for the dish
• 3 tablespoons grated Parmesan, for the dish
• 4 tablespoons flour
• 1 1/4 cups warm milk
• 5 large egg yolks
• 6 large egg whites
• 1 1/4 cups grated Gruyere cheese
• 1/2 teaspoon salt
• Pinch of cayenne
• Pinch of grated nutmeg

Directions

1. Preheat the oven to 400°F. Butter a 6-cup souffle dish and coat it with the grated Parmesan.
2. Melt the butter, stir in the flour, and cook 2 minutes without coloring to make a roux.
3. Whisk in the warm milk and cook, stirring, until very thick and smooth; season with salt, cayenne, and nutmeg.
4. Off the heat beat in the egg yolks one at a time, then stir in the Gruyere until melted.
5. Beat the egg whites to firm peaks; stir a quarter into the base to loosen it, then fold in the rest gently.
6. Turn into the prepared dish, smooth the top, and run a thumb around the rim to help it rise straight.
7. Bake 25 to 30 minutes until puffed, deep golden, and just set; serve immediately.

Notes

Written in our own words in the classic French manner Dione Lucas taught; eggs were the heart of her curriculum.