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BETH’S EASY CHEESE SOUFFLE RECIPE
Serves 2-4
INGREDIENTS:
4 tbsp butter (60g) + 1 tbsp (15 g) for greasing
3 tbsp (22 g) flour
2 cups (475 ml) milk
1 cup (240 ml) gruyere cheese
5 eggs, separated
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) Dijon Mustard
Pinch of ground nutmeg
½ tsp (2.5 ml) cream of tartar
2 tbsp (30 ml) bread crumbs
METHOD:
Preheat oven to 350F (176C) and remove any extra rack in the oven. Souffle should be baked on the lowest rack possible.
Then grease a 6-cup (1440 ML) soufflé dish with melted butter. Add bread crumbs and move dish to distribute the crumbs until they coat all sides of the dish. Set aside.
In a large sauté pan melt butter until foamy. Add flour and whisk until a paste forms. Cook 1 minute. Slowly add milk whisking until combined. Bring to a simmer, whisking, until slightly thickened.
Then add cheese, salt, mustard and nutmeg. Whisk to combine. Allow sauce to cool slightly and then add 5 egg yolks. Whisk until combined and then transfer mixture to a large bowl. Set aside.
In the bowl of an electric mixer add egg whites and cream of tartar. Whip on high until stiff peaks form.
Fold in egg whites, in stages, into soufflé base, until mixture is light and egg whites and base are incorporated. Transfer mixture to soufflé dish. The mixture should go all the way to the top. Smooth out top with offset spatula.
Bake for 35 mins. Serve immediately with a tossed salad!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining
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