baking

Classic Cheese Soufflé

Name: Classic Cheese Soufflé
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 4 large eggs, separated, plus 1 extra white; 3 tablespoons unsalted butter, plus more for the dish; 3 tablespoons all-purpose flour; 1 cup whole milk, warmed; 1-1/2 cups grated Gruyère cheese; 1 teaspoon Dijon mustard; 1/4 teaspoon cayenne pepper; 1/4 teaspoon cream of tartar; Kosher salt and freshly ground black pepper; 2 tablespoons finely grated Parmesan, for the dish

A cheese soufflé rises because of egg whites, and it falls for the same reason. The base is a thick béchamel enriched with egg yolks and a generous amount of finely grated Gruyère or Comté. Egg whites are whipped to firm peaks and folded into the base in two stages: the first addition loosens the base, the second is folded in with minimum strokes to preserve volume. The buttered and breadcrumbed ramekin gives the rising batter something to grip. Oven temperature is critical: too low and the soufflé spreads instead of climbing; too high and the outside sets before the center rises. The soufflé falls within two minutes of leaving the oven as the trapped air cools and contracts. This is expected. Eat immediately. The interior should be creamy and barely set, contrasting with the crisp, dark exterior. Over-folding destroys the foam before baking; opening the oven door mid-bake chills the air and halts the rise. Both are unrecoverable errors.

Prep: 20 min Cook: 25 min Total: 45 min Serves: 4

Ingredients

4 large eggs, separated, plus 1 extra white
3 tablespoons unsalted butter, plus more for the dish
3 tablespoons all-purpose flour
1 cup whole milk, warmed
1-1/2 cups grated Gruyère cheese
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon cream of tartar
Kosher salt and freshly ground black pepper
2 tablespoons finely grated Parmesan, for the dish

Instructions

Preheat oven to 400°F. Butter a 1-1/2 quart soufflé dish and dust with Parmesan, tapping out the excess. Place the dish on a baking sheet.
Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in warm milk. Cook, stirring, until thick, about 2 minutes.
Remove from heat. Stir in the Gruyère, Dijon, cayenne, and a generous pinch of salt until the cheese is melted. Let cool for 2 minutes, then whisk in the egg yolks one at a time.
In a clean bowl, whip the 5 egg whites with cream of tartar and a pinch of salt to stiff (but not dry) peaks.
Fold one-third of the whites into the cheese base to lighten it. Then gently fold in the remaining whites in two additions, turning the bowl as you fold. Some streaks of white are fine — do not overmix.
Pour into the prepared dish. Run your thumb around the inside rim of the dish (this creates the classic 'top hat' rise).
Bake for 22 to 25 minutes until dramatically puffed and golden on top. Do not open the oven door during baking. Serve immediately — you have about 5 minutes before it begins to deflate.

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