Cheese Souffle Recipe
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 cup whole milk
- Salt and freshly ground black pepper
- 1 cup shredded Cheddar or Gruyére
- ½ tsp Dijon mustard
- 4 large eggs, separated
- 1 large egg white, at room temperature
- 1 tbsp freshly grated Parmesan
- 6 cup soufflé dish
- Preheat the oven to 375°F (190°C). Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk and bring to a boil, whisking constantly, until thickened and smooth.
- Remove the pan from the heat. Stir in the cheese and mustard and season with salt and pepper. Add the egg yolks into the cheese mixture one at a time, stirring until combined.
- Beat the 5 egg whites until stiff peaks form. Stir about one fourth of the whites into the cheese mixture, then fold in the remainder.
- Pour the mixture into a 6 cup soufflè dish. Sprinkle with the Parmesan. Place the dish on a baking sheet. Bake for 25–30 minutes, or until the soufflè is puffed and golden brown. Serve at once.
- Variations
- Mushroom Souffle:
- Replace the cheese and mustard with 6oz (175g) very finely chopped mushrooms, cooked until tender with 1 finely chopped shallot in 1 tbsp butter. Drain the cooked mushrooms well, and stir in 2 tbsp chopped parsley.
- Watercress Souffle:
- Replace the cheese and mustard with ¾ cup loosely packed, chopped watercress leaves and 2 tsp finely chopped chives.
- Carrot Souffle:
- Replace the grated cheese and mustard with ½ cup boiled and purèed carrots and the grated zest of ½ orange.
