Mama's Cheese Souffle

By mirelsonp

Recipe source: "The Apprentice" by Jacques Pepin | Page 44
This recipe can be assembled hours or even a day ahead, and although it is slightly less airy than a standard souffle, it is delicious.

Ingredients

• 6 Tbsp. unsalted butter, plus more to butter a 6-cup ramekin
• 6 Tbsp all-purpose flour
• 2 cups cold whole milk
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 5 large eggs
• 2 1/2 cups grated gruyere cheese
• 3 Tbsp. minced fresh chives

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400 degrees F and butter ramekin.

2. Melt 6 tablespoons butter in a saucepan, then add the flour and mix it well with a whisk. Cook for 10 seconds, add the milk all at once, and mix with a whisk. Keep stirring with the whisk until the mixture thickens and cones to a strong boil, which will take about 2 minutes. It should be thick and smooth. Remove from heat and stir in the salt and pepper. Allow to cool for about 10 minutes.

3. Meanwhile, break the eggs into a bowl, and beat well with a fork. Add the eggs, cheese and chives to cooled sauce and mix to combine. Pour into buttered ramekin and bake immediately or set aside until ready to cook.

4. Bake for 30-40 minutes or until souffle is puffy and well browned on top. Although it will stay inflated for quite a while, it is best served immediately.