Tuesday, February 1, 2011
I am going to just apologize upfront for the quality of these photos. I made this souffle late at night with no natural lighting so the photos really do not do this gorgeous souffle justice. I promise you it was so pretty, puffy, and golden. I was so excited that it actually set up and turned out that I really didn't try to take many photos anyway! Hubby and I just dove into it. It was so light and fluffy and cheesy. Definitely not the healthiest item on my list of 30 Things to Make Before I Turn 30, but it was over the top delicious and it was way a for us to eat eggs for dinner without my husband complaining!
Julia Child's Cheese Souffle
Adapted on Food.com
Makes 4-6 servings
2 tablespoons finely grated parmesan cheese
1 cup milk
2 1/2 tablespoons butter
3 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup gruyere cheese, grated (about 4 ounces)
Position oven rack in lower third of oven and preheat to 400 degrees. Butter a six cup (1 1/2 quart souffle dish. Add Parmesan cheese and tilt dish, coating the bottom and sides.
Warm milk in a heavy saucepan over medium heat. Add flour and whisk until mixture begins to foam and looses raw taste, about 3 minutes. Do not allow mixture to brown. Remove from saucepan and let stand for 1 minute. Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg.
Add egg yolks one at a time, whisking to blend after each addition. Scrape souffle base into a large bowl. Cool to lukewarm. This can be done 2 hours ahead. Cover and let stand at room temperature. Using an electric mixture, beat the egg whites in another large bowl until stiff but not dry.
Fold 1/4 of egg whites into souffle base to lighten. Fold in the remaining egg whites in two separate batches while gradually sprinkling in Gruyere cheese. Transfer batter to prepared dish.
Place dish in oven and immediately reduce oven temperature to 375 degrees. Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken, about 25 minutes. Do not open oven door during first 20 minutes. Serve immediately!