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Classic Cheese Souffle
Serves 4
- 1 cup (250 ml) milk
- 1 bay leaf
- 1/2 onion, studded with several cloves
- salt and black pepper
- 2 tbsp butter, plus extra for greasing
- 2 tbsp all-pU1pose flour
- 6 eggs, separated
- 2 tbsp Dijon mustard
- 3 cups (375 g) grated aged Cheddar cheese
- * 6-cup (l.4-liter) souffle dish
STEPS :
- Pour the milk into a small saucepan, add the bay leaf and clove-studded onion half,
and bring to a boil. Remove from the heat, cover, and leave. to steep for 20 minutes.
Strain the milk and season to taste.
- Melt the butter in a large pan, add the flour, and cook, stirring, for 1 minute.
Remove the pan from the heat, gradually blend in the milk, then bring to a boil,
stirring until thickened. Simmer for 2-3 minutes. Leave to cool for 10 minutes.
- Beat the egg yolks in a bowl. Stir them into the cooled white sauce, then stir in
the mustard and all but 1/4 cup (30 g) ofthe Cheddar .
- Whisk the egg whites until they form stiff but not dry peaks. Stir 1-2 tbsp of the
egg whites into the cheese mixture until evenly combined, then fold in the remaining
egg whites.
- Lightly butter the souffle dish and then pour in the egg and cheese mixture. Sprinkle
with the remaining cheese and bake in the top half of a 350癋 (IS0癈) oven for 30
minutes. Serve the souffle immediately.
CORN & CUMIN SOUFFLE
Substitute 2 cups (375 g) cooked fresh or frozen com kernels, coarsely pureed, for
the Cheddar cheese and add 2 tsp cumin seeds.
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