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Ingredients
- 6 eggs
- butter or margerine
- grated Parmesan cheese
- 6 tablespoons unsifted allpurpose flour
- 1 1/2 teaspoons salt, separated
- dash of cayenne
- 1 1/4 cups milk
- 1/2 cup coarsely grated Swiss cheese
- 1/4 teaspoon cream of tartar
Details
Servings 4
Preparation time 30mins
Cooking time 70mins
Preparation
Step 1
1. Separate eggs, placing whites in a large bowl, yolks in another large bowl. Set aside until whites warm to room temperature-about 1 hour.
2. Meanwhile, butter a 1 1/2 quart, straigh-sided souffle dish (7 1/2 inches in diameter). Dust lightly with Parmesan-about 1 tablespoon.
3. Tear off a sheet of waxed paper, 26 inches long. Fold lengthwise into thirds. Lightly butter one side.
4. Wrap waxed paper around souffle dish, with buttered side against dish and a 2-inch rim extending above top edge. Tie with string (I use a metal paper clip).
5. Preheat oven to 350 degrees.
6. Melt 5 tablespoons butter a medium saucepan; remove from heat. Stir in flour, 1 teaspoon salt, and the cayenne until smooth. Gradually stir in the milk.
7. Bring to boiling, stirring. Reduce heat, and simmer, stirring constantly, until mixture becomes very thick and begins to leave the bottom and side of the pan.
8. With wire whisk or wooden spoon, beat egg yolks. Gradually beat in cooked mixture. Add 1/2 cup Parmesan cheese and the Swiss cheese; beat until well combined.
9. Add remaining 1/2 teaspoon salt and the cream of tartar to egg whites. With portable electric mixer at high speed, beat until stiff peaks form when beater is raised.
10. With wire whisk or rubber scraper, fold one third of beaten egg whites into warm cheese mixture until well combined. Carefully fold in remaining egg whites just until combined. Turn into prepared dish.
11. Bake 40 minutes or until souffle is puffed nd golden brown. Remove collar. Serve fouffle at once.
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