Cheese Soufflé

[Guest guest]

Cheese Soufflé

 

Serves 6

Crispy on the outside, light and moist in the center,

this cheese soufflé, cooked in an enormous copper pot,

and accompanied by nothing more than a green salad and

a crusty baguette, is an excellent choice for a dinner

party.

 

4 tablespoons unsalted butter, room temperature

4 teaspoons grated Parmesan cheese

4 teaspoons dry bread crumbs

4 ounces Jarlsberg cheese

2 ounces cheddar cheese

3 ounces Saga blue cheese

3 ounces brie cheese

1/4 cup all-purpose flour

3 teaspoons Dijon mustard

3/4 cup plus 2 tablespoons whole milk

1 teaspoon salt

1/2 teaspoon white pepper

1/4 cayenne pepper

6 large egg yolks

12 large egg whites

1/4 teaspoon freshly grated nutmeg

 

1. Heat oven to 425°. Place rack in center.

Generously butter bottom and sides of a 2-quart

soufflé dish with 1 1/2 tablespoons of unsalted

butter. In a small bowl, mix together Parmesan cheese

and bread crumbs, and sprinkle in dish, swirling to

thoroughly coat the bottom and sides.

 

2. Grate Jarlsberg and cheddar cheeses into a small

bowl. Cut Saga blue and brie into small chunks.

Combine, and set aside.

 

3. Melt the remaining 2 1/2 tablespoons of butter

in a large saucepan over low heat. Whisk in flour and

mustard, and cook, whisking constantly, for 3 to 5

minutes. Slowly whisk in milk, and cook until thick

and smooth, an additional 3 to 4 minutes. Remove from

heat, and season with salt, pepper, and cayenne

pepper. Pour soufflé base into a large bowl. Whisk in

egg yolks a few at a time until smooth. Stir in cheese

until well incorporated.

 

4. In the bowl of a heavy-duty electric mixer

fitted with the whisk attachment, whip 12 whites on

medium-low speed until foamy. Increase the speed to

high, and continue whisking until stiff peaks form,

about 4 minutes.

 

5. Quickly and gently fold the egg whites and

nutmeg into the soufflé base just until incorporated.

Pour into soufflé dish, and bake for 30 to 35 minutes.

Serve immediately.

 

 

 

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