Cheese Soufflé

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
    All-purpose flour for the baking dish

    ¼ cup butter
    ¼ cup all-purpose flour
    1 cup whole milk
    2 tablespoon whipping cream
    5 large egg yolks
    1 ¼ cup shredded sharp Cheddar cheese
    Pinch salt
    Pinch ground nutmeg
    5 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.

    Makes 4 servings