Soufflés sound daunting, but this one is so easy to make. Serve it the second it comes out of the oven, when it’s puffed and at its most impressive height.
HANDS-ON TIME 20 minutes
TOTAL TIME 1½ hours
MAKES 4 servings
INGREDIENTS
¼ cup butter
2 tbsp grated Parmesan cheese
⅓ cup all-purpose flour
½ tsp salt
¼ tsp cayenne pepper
1½ cups milk
6 egg yolks
1½ cups shredded old Cheddar cheese
2 tbsp chopped fresh chives
8 egg whites ¼ tsp cream of tartar (optional)
DIRECTIONS
Grease 8- x 3¾-inch (2.5 L) soufflé dish with 1 tsp of the butter; sprinkle evenly with Parmesan. Set aside.
In saucepan, melt remaining butter over medium heat. Stir in flour, salt and cayenne pepper; cook, stirring, for 2 minutes. Whisk in milk in
3 additions; cook, whisking, until thick as paste, about 4 minutes.
Remove from heat; whisk in egg yolks, Cheddar and chives. Transfer to large bowl; let cool for 10 minutes.
In separate large bowl, beat egg whites with cream of tartar (if using) until stiff peaks form. Fold one-third into cheese mixture; fold in remaining whites. Scrape into prepared soufflé dish.
Bake on rimmed baking sheet in 375°F (190°C) oven until puffed and golden, about 55 minutes. Serve immediately.
NUTRITIONAL INFORMATION, PER SERVING: about 494 cal, 27 g pro, 37 g total fat (20 g sat. fat), 14 g carb, trace fibre, 395 mg chol, 885 mg sodium. % RDI: 46% calcium, 13% iron, 42% vit A, 2% vit C, 30% folate.
TIP FROM THE TEST KITCHEN
Use a large serving spoon to scoop our portions of the soufflé. Start scooping at the edge of the dish, making sure everyone gets a piece of the crispy exterior and some of the soft interior. The soufflé will fall a bit as you start serving it, but that won’t affect the taste at all.
