Light and Airy Cheese Soufflé
A versatile, light, and airy cheese soufflé provides a foundational recipe for many savory dish variations.
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Instructions
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Preheat oven to 425 F.
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Grease 2 one-cup soufflé dishes with butter and dust with Parmesan cheese.
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Melt butter over medium-low heat, add flour, and cook for 3 minutes, stirring.
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Warm milk in microwave for 30 seconds.
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Whisk warmed milk into the flour mixture; cook, stirring, until thickened.
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Whisk egg yolks, ground mustard, salt, and white pepper; quickly add to sauce, whisking.
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Stir in grated cheese until melted and mixed.
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Remove sauce from heat and cool for 15 minutes.
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Beat egg whites and cream of tartar to medium-stiff peaks.
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Fold one-third of the whites into the cooled sauce.
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Gently fold this mixture into the remaining whites until combined.
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Divide into dishes, place in oven, reduce heat to 375 F, and bake 30 to 35 minutes. Do not open oven for the first 20 minutes.
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Serve immediately.