Cheese Soufflé (French Soufflé au Fromage)

A soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. This easy recipe can be whipped up in 15 minutes for flawless results. Gruyère and Comté cheese can be used interchangeably in this bistro classic.

4 Tbsp. + 2 Tbsp. butter, softened
¼ cup Parmesan cheese, finely grated
1/3 cup all-purpose flour, unbleached
1½ cups milk
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
1/8 tsp. nutmeg, freshly grated
6 large eggs (separated)
8 oz Comte or Gruyère cheese, grated
½ tsp. cream of tartar

Preheat the oven to 400°F (200°C, Gas Mark 6). Brush the inside of a large soufflé dish with 2 Tbsp. of softened butter. Sprinkle the Parmesan onto the buttered surface of the dish and gently shake the dish to spread the cheese evenly up the sides.

In a large saucepan set over medium heat, melt 4 tablespoons of butter. Whisk the flour into the melted butter, and cook, stirring constantly, for 1 minute. Slowly stir the milk into the butter mixture, and cook, stirring constantly, until it thickens.

Remove the milk from the heat and stir in the salt, pepper, nutmeg, egg yolks, and cheese. In a separate clean, dry bowl, beat the egg whites and cream of tartar until the egg white form stiff peaks. Stir a few spoons of the egg whites into the cheese mixture and then gently fold the remaining egg whites into the soufflé batter.

Pour the batter into the prepared soufflé dish and bake it for 25-30 minutes, or until the soufflé is puffed and deep golden brown. Serve the cheese soufflé immediately.

Makes 4-6 servings.

What to drink: Both a red Beaujolais and a white riesling would work.

For dessert: Some salted butter caramels.