Cheese Soufflé
I couldn’t decide what to make for breakfast this weekend, so I searched through recipe books. Sadly, our Fannie Farmer cookbook doesn’t have a breakfast section, but it does have an Eggs & Cheese chapter. That’s where I found this recipe, with an ingredient list that sounded reasonable. Not until halfway through did I realize just how many steps it takes, how many bowls it uses, and how long it takes to bake. It was my spouse, when I finally admitted what was in the oven, who brought up how easy it is for a soufflé to fall.
Fortunately, everything turned out well, though if I do it again I’ll definitely have a kid on stirring duty. I may also experiment with adding ham or something. It ends up somewhere between German pancakes, omelets, and quiche.
- 1¼ cup finely grated cheddar cheese
- 4 Tbsp. butter
- ¼ cup flour
- 1 cup milk
- ½ tsp. salt
- Pinch of cayenne pepper
- 5 eggs, divided
- Preheat oven to 375°F.
- Grease a 2-quart casserole or soufflé dish, and sprinkle two or three tablespoons of cheese on the bottom and sides.
- Melt the butter in a small saucepan, add the flour, and cook gently 2-3 minutes, stirring constantly. Meanwhile, heat up the milk.
- Add the milk and continue to cook over low heat 2-3 minutes, stirring, until thick and smooth.
- Add the salt, cayenne pepper, and remaining cheese, stirring until the cheese is all melted and the sauce is very thick.
- Beat a few tablespoons of the cheese mixture into the egg yolks, then return them to the saucepan, stirring 1 minute over low heat.
- Pour the cheese mixture into a large bowl.
- Beat the egg whites until stiff but not dry.
- Stir about a fourth of the egg whites into the cheese sauce, and fold in the rest.
- Spoon into the dish, and bake on the middle oven rack for 35 minutes.
Serve quickly. Makes four light servings.
