Cheese Soufflé

SERVES Serves 4 to 6

TIME 1¼ hours

WHY THIS RECIPE WORKS

We wanted a cheese soufflé with bold cheese flavor, good stature, a light, but not-too-airy texture, without the fussiness of most recipes. To bump up the cheese flavor without weighing it down, we added light-but-potent Parmesan cheese to the Gruyère. To get the texture just right while keeping the preparation simple, we beat the egg whites to stiff peaks, and then—rather than carefully folding them into the cheese-bechamel—just add the sauce right to the mixer, and beat everything until uniform. We wanted a cheese soufflé with bold cheese flavor, good stature, a light, but not-too-airy texture, without the fussiness of most recipes. To bump up the cheese flavor without weighing it down, we added light-but-potent Parmesan cheese to the Gruyère. To get the texture just right while keeping the preparation simple, we beat the egg whites to stiff peaks, and then-rather than carefully folding them into the cheese-bechamel-just add the sauce right to the mixer, and beat everything until uniform.

INGREDIENTS

1 ounce Parmesan cheese, grated (½ cup)

¼ cup (1 ¼ ounces) all-purpose flour

¼ teaspoon paprika

¼ teaspoon salt

⅛ teaspoon cayenne pepper

⅛ teaspoon white pepper

Pinch ground nutmeg

4 tablespoons unsalted butter

1 ⅓ cups whole milk

6 ounces Gruyère cheese, shredded (1 ½ cups)

6 large eggs, separated

2 teaspoons minced fresh parsley

¼ teaspoon cream of tartar

note: BEFORE YOU BEGIN

Serve this soufflé with a green salad for a light dinner. Comté, sharp cheddar, or gouda cheese can be substituted for the Gruyère. To prevent the soufflé from overflowing the soufflé dish, leave at least 1 inch of space between the top of the batter and the rim of the dish; any excess batter should be discarded. The most foolproof way to test for doneness is with an instant-read thermometer. To judge doneness without an instant-read thermometer, use two large spoons to pry open the soufflé so that you can peer inside it; the center should appear thick and creamy but not soupy. Serve this soufflé with a green salad for a light dinner. Comté, sharp cheddar, or gouda cheese can be substituted for the Gruyère. To prevent the soufflé from overflowing the soufflé dish, leave at least 1 inch of space between the top of the batter and the rim of the dish; any excess batter should be discarded. The most foolproof way to test for doneness is with an instant-read thermometer. To judge doneness without an instant-read thermometer, use two large spoons to pry open the soufflé so that you can peer inside it; the center should appear thick and creamy but not soupy.

Directions at americastestkitchen.com

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