Tweedie's Fowl-Proof Soufflé
A deceptively simple, yet utterly delightful, cheese soufflé that rises to the occasion. Light, airy, and bursting with rich cheesy flavor, this soufflé appears sophisticated but is surprisingly approachable to make. It's a show-stopping appetizer or a luxurious side dish that's sure to impress without being overly complicated.
Directions
- 1
Preheat oven to 375°F (190°C). Generously butter a 1.5-quart soufflé dish and sprinkle lightly with flour, tapping out excess.
- 2
In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- 3
Gradually whisk in warm milk until smooth. Continue to cook, stirring, until the mixture thickens to a smooth paste, about 2-3 minutes.
- 4
Remove from heat and stir in salt, pepper, and nutmeg. Fold in the grated Gruyere cheese until melted and fully incorporated.
- 5
Whisk the egg yolks into the cheese sauce one at a time until well combined. Set aside.
- 6
In a clean, dry bowl, beat egg whites with cream of tartar using an electric mixer on medium-high speed until stiff peaks form.
- 7
Gently fold one-third of the egg whites into the cheese mixture to lighten it, then gently fold in the remaining egg whites until no streaks remain, being careful not to deflate the mixture.
- 8
Pour the soufflé mixture into the prepared dish. Run your thumb around the rim of the dish to create a small gap; this helps the soufflé rise straight.
- 9
Bake for 30-35 minutes, or until puffed, golden brown, and set. Do not open the oven door during the first 20 minutes of baking.
- 10
Serve immediately with a flourish, as soufflés begin to deflate shortly after coming out of the oven.