Guest post by Holly Tashian
This is a great time of year for a soufflé. The recipe follows…
- 6 eggs, separated into two bowls
- 3 T. butter, plus more for baking dish
- 6 T. flour
- 1½ c. whole milk
- 4 oz. of good sharp cheddar cheese, grated
- 3 T. grated Parmigiano cheese
- ½ t. salt
- ¼ t. fresh ground nutmeg
- ½ t. dry mustard
- cayenne pepper to taste
Preheat the oven to 375 bake
Butter a soufflé dish (1¾ quart baking dish with straight sides)
Melt butter in a large frying pan, then whisk in flour. When blended, slowly add and blend in whole milk to make a thick white sauce. Bring this almost to a boil, stirring the whole time to keep it from getting lumpy.
As soon as it comes close to a boil, remove it from the heat. Add cheeses, stirring them in gradually until they are all melted and smooth. Then whisk and add the yolk mixture, salt, nutmeg, mustard, and a pinch or more of cayenne.
Set this aside while you whip the egg whites to stiff peaks.
Now fold the egg whites into the cheese mixture, just until blended but still fluffy. Pour the whole mixture into the soufflé dish and bake for 40 minutes.
Serve at once. “The soufflé doesn’t wait for us, we wait for the soufflé”
Adapted from Nikki and David Goldbeck’s “American Wholefoods Cuisine”