Soufflé: Quick and Easy
SOUFFLÉ AU FROMAGE
Cheese Soufflé

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*Pronounced: sue flay / oh / froh mahj

• 3-1/2 Tablespoons unsalted butter
  
• 2 Tablespoons grated Parmesan cheese
  
• 2-1/2 Tablespoons unbleached flour
  
• 1 cup half and half, scalded and cooled for a few minutes
  
• 1/2 cup dry white wine
  
• 1 Tablespoon Dijon mustard
  
• 4 large egg yolks, at room temperature
  
• 1 cup grated Gruyére
  
• salt and freshly ground pepper
  
• 6 large egg whites, at room temperature

• Preheat oven to 400°F.
  
  
• Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter and sprinkle with Parmesan. Turn to coat the dish.
  
  
• Melt remaining butter in saucepan over med-heat, then whisk in the flour. Cook for two minutes to get rid of the raw flour taste.
  
  
• Gradually whisk in the scalded half-and-half and the wine to make a smooth white sauce.
  
  
• Whisk the mustard in thoroughly.
  
  
• Whisk in the egg yolks, one by one.
  
  
• Remove the roux from the heat and stir in the Gruyére, stir until melted.
  
  
• Season highly.
  
  
• In a very clean bowl, beat the egg whites until stiff.
  
  
• Gently fold a quarter of the egg whites into the cheese base. Then fold this mixture into the remaining egg whites as gently as possible.
  
  
• Pour the soufflé mixture into the prepared dish.
  
  
• With your finger, trace a circle around the top of the soufflé about 1-inch in from the sides, so that when the soufflé rises a nice cap will form.
  
  
• Bake about 20-25 minutes.
  
  
• Serve immediately.

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