Recipe for Cheese Soufflé

Yield: 4-6 Servings

• 2 TB Parmesan, grated
• 1 c Milk
• 2 1/2 TB Butter
• 3 TB AP
• 1/2 tsp Paptrika
• 1/2 tsp Salt
• Nutmeg, tt
• 4 egg yolks
• 5 egg whites
• 1 c Gruyère, grated

1. Preheat oven to 400 degrees F; if using convection set for all racks, not just one
2. Butter inside of one large French ramekin and coat with Parmesan
3. Warm milk over medium heat and steam
4. In a small pan, melt butter and add flour (roux), whisk to froth, DO NOT BROWN
5. Add roux to milk, whisk to smooth, allow to thicken, remove from heat
6. Add spices and salt to milk
7. Whisk egg yolks in a bowl, add steamed milk/roux mixture a little at a time (tempering) until all are incorporated, add Gruyère [at this step, you can stop and hold the base, covered with cling film for up to four hours]
8. Beat egg whites to stiff peaks
9. Mix 1/4 of the egg whites (sacrifice) into the milk base until well incorporated
10. Fold gently the rest of the egg whites into the mixture
11. Pour into ramekin and bake @ 375 degrees F for about 25 minutes