butter, for greasing an 8-inch soufflé dish
2-3 TB grated Parmesan cheese
3 TB unsalted butter
3 TB flour
1 tsp dry mustard
pinch kosher salt
freshly ground pepper
1/2 cup skim milk
1/2 cup + 1/3 cup cream
4 yolks, room temperature
3 ounces grated cheddar cheese
3 ounces grated Gruyère cheese
5 egg whites
1/2 tsp cream of tartar
Heat oven to 375°.
Butter the soufflé dish and add the Parmesan,
rolling the dish to cover the sides.
This gives the rising soufflé something to hold onto
as it climbs up the sides of the dish.
Refrigerate while you prepare the soufflé.
In a medium saucepan, melt the butter.
Whisk in flour, mustard, salt, and pepper.
Cook, whisking for about 2 minutes,
to get the raw taste out of the flour.
In a small saucepan, scald the milk and cream together
and whisk the hot mixture into the roux.
Bring to a boil, then remove from heat.
In a separate bowl, beat yolks until light and creamy.
Temper yolks into the milk mixture,
whisking constantly until incorporated.
Add in grated cheese.
In another bowl, whip egg whites and cream of tartar
with a hand mixer until glossy and stiff peaks form.
Stir in 1/4 of the egg whites to the base to lighten.
Gently fold in the rest of the white by thirds.
Pour mixture into soufflé dish
and bake 35-40 minutes.
I like to save a little of the cheese for the top of the soufflé.
The magic is happening.
Like eating a cheese-flavored cloud.
If you've never made a soufflé,
you owe it to yourself to do so.
Just dive in and do it.
Soufflés are not as fussy as you might think.
Just one thing to remember:
A soufflé waits for no one.
When it's ready, it's ready.
So you be ready!