1. Preheat your oven to 400 degrees. 2. Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. . 3. In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly. 4. Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning. 5. Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once. 6. Beat vigorously with a whip until blended. 7. Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg. 8. Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick. 9. Remove the sauce from the heat. 10. If you haven't done so already, immediately start to separate 5 eggs. 11. Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time. 12. Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point. 13. Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff. 14. Stir a big spoonful of the beaten whites into the sauce. 15. Stir in 1 cup (minus 1 tablespoon) of grated Swiss cheese. 16. Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step! 17. Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife. 18. Sprinkle the reserved tablespoon of Swiss cheese on top. 19. Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!). 20. In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned. 21. Bake 4-5 more minutes to firm it up, then serve at once. 22. A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten. 23. To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving! 24. Bon Appetite! ---------------------------------------------------------------------------
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