Soufflé: Quick and Easy
SOUFFLÉ AU FROMAGE
*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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