Classic Cheese Soufflé
This Classic Cheese Soufflé is made with sharp Cheddar cheese. To gain the most height, don’t over fold the cheese mixture before pouring it into the soufflé dish.
2 Tablespoons Freshly Grated Parmesan Cheese
5 Tablespoons Butter
1/4 Cup Unbleached Flour
1 1/2 Cups Warmed Milk
2 Cups Shredded Sharp Cheddar Cheese
1/4 Teaspoon Kosher Salt
1/8 Teaspoon Ground Cayenne Pepper
5 Large Eggs (Separated)
1 Large Egg White
Preheat your oven to 325 degrees. Grease a 2-Quart soufflé dish. Sprinkle evenly with grated Parmesan cheese. To prepare cheese sauce: In a heavy 2-quart saucepan, melt butter over a low heat. Add flour and cook, stirring, for 1 minute. With wire whisk, gradually whisk in warm milk. Cook over medium heat, stirring constantly with wooden spoon, until sauce has thickened and boils. Reduce heat and simmer, stirring frequently, for 3 minutes. Stir in Cheddar cheese, kosher salt, and cayenne pepper. Cook, stirring, just until cheese has melted and sauce is smooth. Remove saucepan from heat.
In a bowl, with wire whisk, lightly beat egg yolks. Gradually whisk in 1/2 cup hot cheese sauce. Gradually whisk egg yolk mixture into cheese sauce in saucepan. Stir rapidly to prevent curdling. Pour cheese mixture back into bowl.
In large-size bowl, with mixer on high speed, beat 6 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold 1/3 of beaten egg whites into cheese mixture. Fold in remaining egg whites just until blended.
Pour mixture into prepared soufflé dish. Bake for 55 to 60 minutes until soufflé has puffed and is golden brown and knife inserted 1 inch from edge comes out clean. Remove from oven and serve hot. Serves 4
Note: If you want to create a top-hat effect (center will rise higher than edge), with back of spoon, make 1-inch deep indentation all around top of soufflé about 1 inch from edge of dish.
© Victoria Hart Glavin