Recipe by evelyn/athens
If you've never made a souffle, you'll love this one. Combines the basics but with a slightly different technique and uses a different presentation.
Top Review by MarraMamba
a terrifc souffle. I have been wanting to make a souffle for a while but with no souffle pan it was rather difficult. This was perfect and hit the spot. Made breakfast a pure pleasure.
- 7 large eggs, separated,whites at room temperature
- 1 1⁄2 cups milk
- 1⁄2 cup thinly-sliced scallion, including green part
- 6 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 lb grated gruyere cheese (4 cups)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
Directions See How It's Made
- Whisk together yolks and milk.
- In another bowl, put the flour and add the milk mixture in a very slow stream, whisking, to prevent any lumps.
- In a large skillet, cook scallion in butter over moderately-low heat, stirring, until it is softened; add custard mixture and bring to a slow boil over moderate heat, whisking constantly (it will be very thick).
- Add Gruyere and cook mixture, stirring, until cheese is just melted.
- Transfer to a large bowl and season.
- Preheat oven to 350F and butter a 13 x 9 pyrex baking dish.
- Beat egg whites with soda, baking powder and salt until they hold stiff peaks.
- Fold 1/3 of whites into cheese mixture to lighten.
- Fold in the remaining white mixture, gently but thoroughly.
- It is OK if there are a few white streaks.
- Transfer soufflé mixture to the prepared dish, spreading evenly.
- Bake in upper third of oven for 25-30 minutes, or until puffed and golden and tester comes out clean.
- Serve immediately.
- A SOUFFLE WAITS FOR NO ONE!