Francoise's Cheese Souffle--Souffle Au Fromage De Francoise
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 5 tablespoons butter, plus more for the souffle dish
- 1⁄4 cup all-purpose flour
- 1 1⁄2 cups milk
- salt
- pepper
- grated nutmeg
- 5 eggs, separated
- 1 1⁄2 cups grated gruyere cheese
- 3 egg whites
directions
- Melt the butter in a saucepan over medium heat; whisk in the flour, and cook until foaming.
- Add the milk and bring to a boil, whisking constantly until the sauce thickens.
- Season with salt, pepper, and nutmeg and simmer for 1 minute.
- Take the pan from the heat and whisk the egg yolks into the hot sauce so that they cook and thicken slightly.
- Stir in the cheese, reserving a tablespoon for topping.
- Taste and adjust seasoning.
- The mixture should be highly seasoned to compensate for the bland egg whites.
- Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
- Position a shelf in the lower third of the oven and remove the shelves above.
- Preheat oven to 425°.
- Thickly butter a 2-quart souffle dish, particularly around the rim.
- Reheat the cheese mixture until hot to the touch but do not let it boil, or it will cook into strings.
- Whisk the egg whites until stiff using a stand mixer and adding a pinch of salt to help the whites stiffen.
- Add about 1/4 of the egg whites to the hot cheese mixture and stir them together thoroughly.
- Add this mixture to the remaining egg whites and fold them together as lightly as possible.
- Spoon the mixture into the prepared dish; it should fill almost to the rim.
- Sprinkle the reserved cheese on top, and then run your thumb around the inside rim of the dish so the souffle rises evenly.
- Bake until puffed and brown, 20-25 minutes; if you like the center soft, remove the souffle when it still wobbles slightly if gently shaken; if you prefer it firm, leave it for another 3-5 minutes.
- Set the dish on a plate lined with a napkin, so the dish cannot slip.
- Take the souffle to the table at once.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!