Frank's Recipes! Cheese Souffle (Souffle au Fromage)

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Cheese Souffle (Souffle au Fromage)

3 tablespoon butter
4 tablespoon flour
1 cup milk
1/2 tsp. salt
1/8 tsp. pepper
1 pinch cayenne pepper (optional)
1 pinch grated nutmeg (optional)
4 large egg yolks
5 egg whites
1/4 tsp. cream of tartar
a big pinch of salt
3/4 to 1 cup grated Swiss cheese or cheddar cheese

Pan needed:
One 6-cup Charlotte mold:
3 1/2 inch high
5 1/2 inch bottom diameter

Preheat oven to 400 F. Butter inside of souffle mold heavily with 1 tablespoon butter and sprinkle with 1 tablespoon grated cheese. Over low heat melt the butter in a saucepan. Stir in the flour with a wooden spoon and cook until the butter and flour foam together for 2 minutes, not allowing it to brown. Remove from heat; when mixture has stopped bubbling, pour in all of the cold milk at once. Stir thoroughly with the spoon or wire whip. Beat in the seasonings. Return over medium-high heat and boil, stirring with the wire whip for 1 minute. Sauce will be very thick. Remove from heat. Immediately start to separate the eggs. Place the whites in a mixing bowl. Beat egg yolks one at a time into the hot sauce, using the wire whip. (May be prepared ahead to this point. If using sauce that's been prepared ahead, simply dot the top of sauce with butter and heat to tepid before continuing.)

Add an extra egg white to the ones in the bowl and beat with salt and cream of tartar until very stiff peaks form. Gently stir a big spoonful (about one quarter of the egg whites) into the sauce. Stir in all but a tablespoon of the cheese. Delicately fold in the rest of the egg whites with a rubber spatula. Be careful not to over fold. Turn the souffle mixture carefully into the center of the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly onto table, and run a knife blade around the rim so that your souffle will rise evenly. Sprinkle the remaining cheese on top. Wait until your guests arrive before putting the souffle in the oven. Remember that "a souffle doesn't wait, it's the guests who wait for it." You may set it aside in a warm place free from drafts. Cover it with a big empty pot or soup kettle. As long as it is protected, it will not begin to collapse for an hour.

When ready to bake, set on middle rack of preheated 400 F oven and immediately turn heat down to 375 F. (Do not open door for 20 minutes.) In 25-30 minutes, the souffle will be nicely puffed and brown. Leave it 4 to 5 minutes more to firm it up, then serve at once.