Cheddar Cheese Soufflé
This virtually foolproof soufflé can be prepared in advance and kept in the refrigerator for up to an hour before baking, making it perfect for when guests come over.
Serves: 6Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium
- 1⁄2 cup unsalted butter
- 1⁄2 cup all-purpose flour
- 1⁄2 tsp. salt
- 1⁄2 tsp. paprika
- 1⁄8 tsp. cayenne pepper
- 2 cups whole milk
- 1⁄2 lb. extra-sharp Cheddar cheese, diced
- 8 large eggs, separated
- Heat oven to 475°F. Butter a 10-inch soufflé dish, and coat the inside with flour. Melt 1⁄2 cup butter in a double boiler or a steel bowl, set over a pot of simmering water. Add the flour, salt, paprika, and cayenne; mix well. Gradually stir in the milk with a stiff whisk or wooden spoon. Cook, stirring constantly, until the mixture has become very thick. Stir in the cheese, and continue stirring until all cheese is melted. Remove from the heat.
- Beat the yolks until they are lemon-colored, then gradually stir them into the cheese sauce. In a very clean bowl, whip the egg whites until they are stiff, but not dry. Gently fold them into the cheese sauce, and then pour this batter into the soufflé dish. At this point, the soufflé may be covered and refrigerated for up to 1 hour, or baked right away.
- Bake at 475°F for 10 minutes. Reduce heat to 400°F, and bake for 25 minutes more. Serve immediately.