This is an easy and beautiful dish to make. Soufflés tend to intimidate. .all that separating eggs, not disturbing it once in the oven are just a few reasons. that's why I was intrigued to try this recipe. I recently read "The Apprentice...My Life in the Kitchen". Jacques Pepin's memoir. An excellent book...what a life! Anyway, his mother used to make this - and made it incorrectly the first time....didn't separate eggs or whip egg whites...the horror! Guess what? It came out of the oven just fine. Mistakes are how so many fabulous dishes are created. If you don't like cheddar,, add swiss or gruyere.
6 TBS butter, plus extra to butter soufflé dish
6 TBS all-purpose flour
2 cups cold whole milk
1 tea salt
1 tea pepper
5 large eggs
2 1/2 cups cheese (I used sharp cheddar), shredded
Preheat oven to 400 degrees. Grease a 6 cup soufflé pan. Melt butter in a saucepan. Once melted, add the flour and whisk continuously over medium-high heat for 10-20 seconds. Add all the milk at once and keep whisking until the mixture is thick and smooth and comes to a good boil. A few minutes. Remove from heat and cool for about 15 minutes.
While the sauce is cooling, beat eggs in a bowl and add the cheese. When sauce has cooled, add the egg/cheese mixture and fold/stir until well blended. Pour into the soufflé dish. NOTE: you can set this aside for a few hours or cook right away.
Cook for about 40 minutes in center of oven until nice and brown on top. Check after 30 minutes as some ovens cook faster. Remove from oven and serve! Unlike other soufflés, this does not have to be served immediately. It is delicious! And leftovers heated up resemble a smooth, rich quiche.
Loves cooking, gardening and creating incredible dishes to share with friends and family.