3 Tablespoons Butter
3 Tablespoons All purpose Flour
1 Cup of Hot Milk
Salt & Pepper
1/4 Grated Nutmeg
2 Egg Yolks
1/2 Cup of finely grated Parmagiano (I have also used Emmenthal, Gruyere, and even sharp Cheddar Cheese. Any type of cheese will work.
4 Egg Whites at room temperature
Melt the butter in a heavy base saucepan at medium heat. Once melted, using a whisk, stir in the flour and mix well – The mixture will come together and using your whisk, stir constantly to cook what is called a “roux” for a few minutes at low heath, to cook the flour.
In the meantime, warm up the milk ( I use the microwave for 2 minutes) until very hot.
Pour the hot milk in the saucepan and using a whisk mix rapidly to avoid any lumps. Continue to mix and cook the sauce at medium-low heat, so it starts to thicken and cook.
Add your cheese, salt, pepper and nutmeg and continue to mix.
Once the mixture has cooled down, one a time, pour your egg yolks until the mixture is soft and creamy. It should still be firm.
For the Souffle Dish
Butter the Souffle dish with butter – ensuring you brush up the side of the dish in a vertical manner.
The Souffle will grow even taller using this method.
Cover the bottom and sides with either breadcrumbs or grated Parmesan.
METHOD – ASSEMBLING
Pour the 4 egg whites (at room temperature) and a pinch of salt in a clean stainless steel bowl. Using a hand mixer, slowly beat the whites until foamy and increase the speed to maximum.
Beat the whites until firm and the entire mixture doesn’t move in the bowl.
Pour a large scoop of the beaten whites in your saucepan and loosen the mixture.
Pour the mixture in your egg white preparation and using the “8” method, fold in the white with the sauce. Do not mix, but simply fold the egg whites into the cheese sauce.
Bake in the oven at 180 Celcius for 30-35 minutes – I like our souffle to brown and crispy.
Serve with a glass of Chablis.
TIP DU JOUR : Make sure your eggs are at room temperature, especially the whites as they will not rise a lot if they are cold.
The tip is to separate them when cold, but leave them at room temperature before whisking them.
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