Light, fluffy, and aromatic, a cheese souffle is a particularly glorious dish to make for a special lunch, brunch, or dinner. Souffles are often stigmatized as very scary, fancy things, that are finicky and impossible to keep fluffy. False! Souffles are very hearty and simple dishes, made with the basic ingredients of egg, cheese, and milk. They will stay aloft as long as you keep the oven nice and hot. I got this recipe from The Little Paris Kitchen cookbook.
A pinch of nutmeg and salt
1 tsp dijon mustard
1 1/2 Tbs flour
1 cup whole milk
3 1/2 oz gruyere, or another sharp cheese, grated.
2 Tbs butter, softened
1/4 cup bread crumbs
A few drops of lemon juice
Total Time: 1 1/2 hours
Bake: 15- 20 minutes
To make the Cheese Sauce:
1. Beat the egg yolks with the nutmeg, salt, and mustard until frothy:
3. Heat the milk to a boil, then slowly add it to the eggs. Keep pouring in a steady stream while continuously beating. This may take some practice, but you need to keep the eggs moving.
5. Stir in the cheese until it's completely melted. Place in a bowl and press cling-wrap onto the surface of the sauce. Chill in the fridge till cool.
To make the souffles:
1. Preheat the oven to 400 F.
2. Prep the ramekins (or any thick oven-proof mug will do): Rub butter over the sides and into the corners, then run a teaspoon of breadcrumbs around the sides to cover each (I used parmesan cheese, which worked great.)
3. Beat the 4 egg whites and lemon juice till stiff peaks form.
6. Divide the batter into the ramekins, and scrape off the top with a palate knife or a large knife. Create trenches around the sides of the ramekins with your finger to help it rise.
Roasted Tomato and Basil soup and it was utterly divine. Happy eating!