CLASSIC CHEESE SOUFFLE

CLASSIC CHEESE SOUFFLE
This recipe is adapted from the great Julia Child and I think it’s the epitome of
cheesy goodness. To serve 4-6 as a main, you’ll need:
2 Tb. finely grated Parmesan cheese
1 C. whole milk, warmed to steaming
2 ½ Tb. butter
3 Tb. flour
½ tsp. paprika
½ tsp. salt
Pinch of nutmeg
4 egg yolks
5 egg whites
1C. grated Gruyere, packed
Preheat your oven to 400 and position a rack in the lower part of the oven. Butter
a 6 cup soufflé dish, add the parm and tilt the dish so the sides are coated with
delicious cheese. Melt the butter in a large saucepan over medium heat. Add the
flour and whisk until the mix starts to foam, about 3 minutes. Don’t let this
brown! Take the pan off the heat and let it sit for about a minute, then pour in the
warm milk, whisking until smooth. Get it back on the heat and cook, whisking
constantly until very thick, another 2-3 minutes. Take the pan off the heat and stir
in the spices. Add the egg yolks, whisking to blend after each addition. Scrape this
base into a large bowl and cool to lukewarm. With an electric mixer, beat the egg
whites in another bowl till they’re stiff but not dry. Fold about ¼ of the egg whites
into the egg yolk mixture to lighten it, then fold in the rest of the eggs in two
additions, adding the Gruyere gradually. Transfer the batter to the prepared dish,
place in the oven, and immediately turn the heat down to 375. Bake till puffed
and golden brown and the center moves only slightly, about 25 minutes. Do not
open the oven door during the first 20 minutes of baking. Serve at once and fall in
love!