Cheese Soufflé

Soufflé au fromage

INGREDIENTS

6 eggs
150 grams (5+ oz.) grated cheese, e.g., gram Gruyère (US "Swiss" cheese and other "cheez whiz" products not recommended)
Butter (for the sauce and for greasing the mold)
1 tablespoon of all-purpose flour
Some milk
¼ teaspoon ground white pepper
Pinch of salt
Optional: ¼ teaspoon ground nutmeg

EQUIPMENT & SUPPLIES

Soufflé mold
E.g., round dish, 18 cm (7 inch) diameter, 5 cm (2 inch) deep, that is also OK for serving
Wire whisk
Small bowl
Medium size saucepan
Medium size bowl
Hand-mixer

PREPARATION / DIRECTIONS

Pre-heat the oven to 210 °C (400 °F)
Grease the soufflé pan with butter
Separate the egg yolks from the whites
Briefly beat the egg yolks
Make béchamel sauce:
In the saucepan, make a roux, by melting the butter over low heat, and when the butter starts to foam, add the flower all at once; mix well with a wooden spoon or whisk
Little by little, add milk and mix well, until you have a fairly thick (but not pasty) sauce
Take the roux off the heat, add the egg yolks, and very quickly (!!!! we are not making an omelet) whisk the yolks thoroughly into the roux, to obtain a thick mass
Mix in the pepper and (optional) nutmeg
Mix in the grated cheese
Simmer and stir until the cheese has melted
Add a pinch of salt to the egg whites, and beat until stiff
Fold the egg whites into the béchamel cheese sauce
Note: discard the liquidy stuff at the bottom of the mixer bowl)
Transfer the sauce mass to the soufflé pan
Bake for 40-45 minutes
Do not open the oven door during the baking - the soufflé will collapse!

SERVING & GARNISH SUGGESTIONS

NOTES

Optional/variations: cheese + spinach, spinach without cheese, smoked salmon, smoked salmon + cheese