Who Can Make A Cheese Souffle'? Anyone!

Cheese Souffle'

I always thought of a souffle' as something very fancy, something that was almost mythical...how does one achieve the light, airy mouth-feel of a souffle'???

Well...let's start by separating eggs...allow them to stand at room temp for about 20 minutes.

In the meantime...Gruyere!

Shred it, I used a cup of this cheese!

Preheat the oven to 375 degrees and butter a 2 qt souffle' dish.

Melt 4 Tbsp of butter over medium heat, add 1/4 cup of flour,
1/8 tsp of nutmeg, a dash of cayenne pepper, salt & pepper
to taste. Whisking together a paste should form, cook for
1 minute (but don't let the flour burn). Slowly whisk
1 cup of 2% milk and stir until thick and bubbly.
Remove from heat.

Beat the egg yolks and slowly whisk 1/4 cup at a
time of the white sauce into the egg yolks.

Now for the egg whites- beat them with an electric mixer until stiff peaks form.

Using a wire whisk, gently stir half of the egg whites into the egg yolk mixture, then use a spatula and gently fold in the remaining egg whites and the cup of shredded cheese.

Pour mixture into the souffle' dish. Bake- 30 minutes for a moist souffle' (my favorite) or 40 minutes for a drier souffle'.

Once you take your souffle' out it will deflate a little. It's ok- it still tastes great!
We served ours alongside a french recipe of creamed shrimp!

It's easy- I promise!

I plan to practice it often. I think that with a little practice I could improve on the egg white portion.

At any rate, the Hubs loved it and ate 3 slices that night...so, all in all, I think it was a win.

Souffle's...no longer just a mythical meal!

La Bonne Vie Y'all!