Classic Cheese Soufflé with Cheddar & Parmesan

A lot of people don’t like to make soufflés because they have a reputation for being difficult. Somehow, this classic egg dish has acquired a fiendish reputation for failure that quite belies its simplicity. Rich yet simple, light yet undeniably decadent-tasting, they always please – even when they fail. In Julia Child’s own words, "the soufflé is undoubtedly the egg at its most magnificent, the egg in all its puffing power." My husband's Cheddar Soufflé is really quite straightforward. The key, he says, "is knowing how to make a good white sauce. If you can make that, the rest is pretty straight forward." 



Guy's Classic Cheddar Cheese Soufflé
Serves 4

2 tbsp finely grated Parmesan cheese
1 cup whole milk, at room temperature 
2 tbsp unsalted butter
2 tbsp unbleached all purpose flour
1/2 tsp salt
1 pinch of ground nutmeg
3 grinds white pepper
4 large egg yolks, at room temperature
5 large egg whites, at room temperature
1 cup coarsely grated Cheddar cheese


Position rack the in lower third of the oven and preheat to 400°F. Butter a 6-cup soufflé dish. Add the grated Parmesan cheese and tilt dish, coating the bottom and sides. 

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the milk, nutmeg, 1/2 teaspoon salt, and a few grinds of white pepper. Cook over low heat, whisking constantly, for one minute, until smooth and thick.

Off the heat, but while still hot, mix in the egg yolks. Stir in the Cheddar, the Parmesan, and transfer to a large mixing bowl. Put the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for one minute, on medium speed for one minute, then finally on high speed until firm, glossy peaks are formed.

Whisk one-quarter of the egg whites into the cheese sauce to lighten, and then carefully fold in the rest. Pour into the prepared soufflé dish, then run your finger around the inside rim of the dish to create a groove, which gives the soufflés a more restaurant-like 'top hat' look, and place in the middle of the oven. Turn the temperature down to 375°F and bake for 35 to 40 minutes — don't peek! — until perfectly puffed and brown. Serve immediately with a nice green salad.