James Carrier
Author

How to Make It

Step 1
1

Coat interior of a 10- to 11-cup soufflé dish with 1 1/2 teaspoons butter. Add parmesan cheese; tilt dish to coat.

Step 2
2

Separate eggs; put yolks in a small bowl and all whites in a large mixer bowl. Add cream of tartar to whites.

Step 3
3

Melt remaining butter in a 10- to 12-inch frying pan over medium-high heat. Add flour and stir until bubbling.

Step 4
4

Remove from heat. Whisk milk into the mixture. Add salt, pepper, cayenne, and ground nutmeg. Return to high heat and stir until mixture boils, about 2 minutes; sauce will be very thick. Set aside about 2 tablespoons gruyère cheese, then add remainder to sauce and stir until melted. Remove from heat. Dump in egg yolks and mix well.

Step 5
5

With a mixer on high speed, beat egg whites just until they hold soft but distinct peaks. Put a big spoonful of whites into the sauce and mix well.

Step 6
6

Scrape sauce into whites, and with a flexible spatula, fold ingredients together; the mixture can look streaky.

Step 7
7

Scrape mixture into soufflé dish. With the tip of the spatula, draw a circle on top of the soufflé, then sprinkle with reserved gruyère cheese.

Step 8
8

Set on the center rack of a 400° oven. Bake until browned and center jiggles slightly when dish is gently shaken (for a saucy soufflé), about 25 minutes, or for a drier soufflé, about 10 minutes more. Serve at once.

9

Makes 6 servings

Ingredients

 4 tablespoons butter or margarine
 2 tablespoons shredded parmesan cheese
 6 large eggs
 2 large egg whites
 1/2 teaspoon cream of tartar
 4 1/2 tablespoons all-purpose flour
 1 1/2 cups low-fat milk
 1/4 teaspoon salt
 1/4 teaspoon pepper
 1/4 teaspoon cayenne
 1/4 teaspoon ground nutmeg
 1 1/4 cups (about 5 oz.) shredded gruyère cheese

Directions

Step 1
1

Coat interior of a 10- to 11-cup soufflé dish with 1 1/2 teaspoons butter. Add parmesan cheese; tilt dish to coat.

Step 2
2

Separate eggs; put yolks in a small bowl and all whites in a large mixer bowl. Add cream of tartar to whites.

Step 3
3

Melt remaining butter in a 10- to 12-inch frying pan over medium-high heat. Add flour and stir until bubbling.

Step 4
4

Remove from heat. Whisk milk into the mixture. Add salt, pepper, cayenne, and ground nutmeg. Return to high heat and stir until mixture boils, about 2 minutes; sauce will be very thick. Set aside about 2 tablespoons gruyère cheese, then add remainder to sauce and stir until melted. Remove from heat. Dump in egg yolks and mix well.

Step 5
5

With a mixer on high speed, beat egg whites just until they hold soft but distinct peaks. Put a big spoonful of whites into the sauce and mix well.

Step 6
6

Scrape sauce into whites, and with a flexible spatula, fold ingredients together; the mixture can look streaky.

Step 7
7

Scrape mixture into soufflé dish. With the tip of the spatula, draw a circle on top of the soufflé, then sprinkle with reserved gruyère cheese.

Step 8
8

Set on the center rack of a 400° oven. Bake until browned and center jiggles slightly when dish is gently shaken (for a saucy soufflé), about 25 minutes, or for a drier soufflé, about 10 minutes more. Serve at once.

9

Makes 6 servings

Cheese Soufflé