Classic Cheese Souffle Recipe
Ingredients
| Butter | 5 Tablespoon | |
| Flour | 1/3 Cup (16 tbs) | |
| Warm milk | 1 1/2 Cup (16 tbs) | |
| Pinch of nutmeg, freshly grated | ||
| Cayenne pepper | 2 Pinch | |
| Eggs | 5 | |
| 4-5 oz. Emmenthaler cheese | ||
| Butter | 1 Tablespoon (For the dish:) | |
| Parmesan cheese | 1 Tablespoon, freshly grated (For the dish:) | |
| Flour | 1/2 Teaspoon (For the dish:) | |
Directions
Grease a high souffle dish with 1 tablespoon of butter.
Mix the Parmesan cheese and the flour and sprinkle it carefully all over the insides of the dish.
Preheat the oven to 225°.
Melt the butter in a pan, but do not brown.
Add the flour, and cook to a pale yellow.
Slowly add the milk, beating the mixture continuously with a whisk.
Bring to a boil, remove from the heat and season with the nutmeg and cayenne pepper.
Separate the eggs.
Stir the yolks into the sauce one at a time.
Finely grate the cheese and stir into the sauce.
Beat the egg-whites until very stiff.
Carefully fold into the cooled sauce.
Do not stir.
Turn the mixture into the souffle dish, and immediately place in the oven to bake 25 to 30 minutes.
Do not open the oven door while baking.
Mix the Parmesan cheese and the flour and sprinkle it carefully all over the insides of the dish.
Preheat the oven to 225°.
Melt the butter in a pan, but do not brown.
Add the flour, and cook to a pale yellow.
Slowly add the milk, beating the mixture continuously with a whisk.
Bring to a boil, remove from the heat and season with the nutmeg and cayenne pepper.
Separate the eggs.
Stir the yolks into the sauce one at a time.
Finely grate the cheese and stir into the sauce.
Beat the egg-whites until very stiff.
Carefully fold into the cooled sauce.
Do not stir.
Turn the mixture into the souffle dish, and immediately place in the oven to bake 25 to 30 minutes.
Do not open the oven door while baking.
Chef
