Classic Cheese Souffle Julia Child
This recipe was adapted from a version in the way to cook" by julia child as printed in the april 2008 issue of bon appetit. the article claims that this is an easy foolproof recipe for this souffle. i've yet to try it yet but can't wait. i've never made a souffle before -- too many stories of failures for me to bother. this has changed my mind."
Steps
Position rack in lower third of oven and preheat to 400 degrees.
Butter 6-cup souffle dish.
Add parmesan cheese and tilt dish , coating bottom and sides.
Warm milk in heavy small saucepan over medium-low heat until steaming.
Meanwhile , melt butter in heavy large saucepan over medium heat.
Add flour and whisk until mixture begins to foam and loses raw taste , about 3 minutes.
Do not allow mixture to brown).
Remove saucepan from heat.
Let stand 1 minute.
Pour in warm milk , whisking constantly until very thick , 2 to 3 minutes.
Remove from heat.
Whisk in paprika , salt , and nutmeg.
Add egg yolks 1 at a time , whisking to blend after each addition.
Scrape souffle base into large bowl.
Cool to lukewarm.
Do ahead.
Can be made 2 hours ahead.
Cover and let stand at room temperature.
Using electric mixer , beat egg whites in another large bowl until stiff but not dry.
Fold 1 / 4 of whites into lukewarm or room temperature souffle base to lighten.
Fold in remaining white.
Ingredients
parmesan cheese, milk, unsalted butter, all-purpose flour, paprika, salt, ground nutmeg, egg yolks, egg whites, gruyere cheese