I always thought a souffle was really hard to make..........well finally I tried it. I cut the recipe down only because Tom isn't here to help me eat it. I also had leftover whip cream, so I threw in a couple of spoonfuls. Very smooth.
To start to make the souffle, you make a cream sauce base. Melt the butter, add the flour, and stir......get rid of the lumps! Next I added the milk...I put a bit of mustard in with the milk. A dash of salt and pepper is nice.
The cheese goes in the sauce last, let it melt and stir until very smooth. Let the sauce cool, because when you add the sauce to the eggs you don't want them to cook before your eyes.
Next you get out your beaters, and beat the egg whites stiff....smooth and standing up. Don't totally go nuts, there is a point of no return.
Then in a separate bowl, beat the egg yolks, then pour into the creamy cheese mixture, mix up till smooth. Now the tricky part, fold in the egg whites...gently just a quick fold....it may look unmixed ....leave alone...you want all the air bubbles in the eggs to make the souffle rise.
Now for the dish....I don't have a proper one, I only used a corning dish. Truthfully, if you live on a boat you only have a couple of dishes anyway. If you grease the dish it will wash better, but if you don't the souffle will rise better. The choice is yours! I did the later, so now I pay the price. The pan is soaking in the sink.
Cheese Souffle for one
1T butter
1T flour
1/4 c milk
1/4 t mustard
salt and pepper to taste
1/4 c cheese grated
2 eggs separated
Cheese Souffle for 4
3T butter
3T flour
1c milk
1/2 t mustard
salt and pepper to taste
1 cup cheese grated
4 eggs separated
