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Soufflé: Quick and Easy
SOUFFLÉ AU FROMAGE
Cheese Soufflé

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*Pronounced: sue flay / oh / froh mahj

ingredients
  • 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
preparation
  • 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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