Souffle au Fromage (Cheese Souffle)

A dramatic puffed cheese souffle built on a seasoned bechamel and lightened with stiffly beaten egg whites.

Ingredients

• 3 tbsp butter, plus more for the dish
• 2 tbsp grated Parmesan, for the dish
• 3 tbsp flour
• 1 cup hot milk
• 1/2 tsp salt
• Pinch of white pepper, pinch of nutmeg, pinch of cayenne
• 4 egg yolks
• 5 egg whites
• 1 cup grated Gruyere or Swiss cheese

Directions

1. Preheat oven to 400 F. Butter a 6-cup souffle dish and coat it with the grated Parmesan.
2. Melt 3 tbsp butter in a saucepan, whisk in the flour, and cook 2 minutes without coloring.
3. Off heat, whisk in the hot milk all at once, then boil, whisking, until very thick. Season with salt, pepper, nutmeg, and cayenne.

Off heat, whisk in the egg yolks one at a time.

1. Beat the egg whites with a pinch of salt to stiff peaks. Stir a quarter of the whites into the warm sauce to lighten it.
2. Fold in the remaining whites alternately with the grated Gruyere, working gently to keep the mixture airy.
3. Turn into the prepared dish, smooth the top, and run a thumb around the inside rim to help it rise straight.
4. Set in the oven and immediately reduce heat to 375 F. Bake 25 to 30 minutes until puffed and browned. Serve immediately.

Notes

Adapted from Julia Child; she taught a generation not to fear the souffle.