French soufflés depend on steam for their
height and must be served immediately or sooner. For a tilted
“top-hat” or high tilted center, make a half-inch
indentation with a spatula about one inch from the dish edge. It
should look like you were drawing a half moon on the soufflé.
Butter for the baking dish
flour for the baking dish
tablespoon whipping cream
large egg yolks
cup shredded sharp Cheddar cheese
large egg whites
1. Preheat the oven to 350˚. Butter and
flour a 2-quart soufflé
dish and set
aside until needed.
2. Melt the ¼ cup butter in a 3-quart saucepan. Whisk in the
¼ cup flour,
then add the milk, cream and egg yolks. Whisk
well until the sauce has
thickened. Stir in the cheese, salt
and nutmeg. Set aside.
3. In a deep medium bowl, beat the egg whites
to stiff peaks
and then fold
them into the warm sauce. Pour this mixture
into the prepared dish.
4. Bake for 30 minutes or until the egg mixture
has completely set.