Classic French Cheese Soufflé

I always wanted to make a Classic French Cheese Soufflé , and here it is. A thing of beauty. Absolutely worth the effort.
And the best part? It’s not nearly as complicated as it seems. Once you get the hang of it, you might find yourself wanting to make it every week.

Servings: 6–8
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour

Ingredients
• 3 cups whole milk
• 7 tbsp all-purpose flour
• 7 tablespoons unsalted butter
• 5 large egg yolks
• 7 large egg whites
• 7-8 oz grated Gruyère or Swiss
• Pinch freshly grated nutmeg
• ½ teaspoon black pepper (or to taste)
• 1 teaspoon salt (to taste)

Instructions

Preheat oven to 375°F

Generously butter a 2-quart soufflé dish, brushing the butter from the bottom upward along the sides to help encourage extra lift as it rises.Dust lightly with flour, then tap and shake out the excess.
Melt butter in a saucepan over medium heat.
Add flour and whisk continuously for 2–3 minutes to cook out the raw flour taste.
Warm milk separately.
Gradually whisk warm milk into the roux.
Cook over medium heat, stirring constantly, until thick, smooth, and elastic about 3–4 minutes.
Add salt, black pepper, and nutmeg. Taste and adjust.
Remove from heat and fold in grated cheese.
Whisk in the 5 egg yolks one by one whisking each time to incorporate well.
Beat the 7 egg whites until stiff peaks form.
Stir one-third of the whipped whites into the cheese base to lighten it.
Gently fold in the remaining whites in two additions, keeping as much air as possible.
Pour into prepared dish.
Run your thumb around the top edge to create a slight rim.
Bake 40-45 minutes, until puffed, golden, and just set in the center.
Serve immediately!

#cheesesouffle
#frenchcooking
#classicfrenchfood
#souffleseason
#bistrocooking