For years I thought of making a soufflé as something too difficult to tackle except by the experts, so I put off making them. After finally trying one, I was amazed to discover how simple and straightforward it really is…and how very satisfying! The sight of your creation as it begins to rise before your eyes in the oven and then finally puffs up into all its glory… is reward enough to say nothing of the delight in tasting it.
In case you have been intimidated as I was, this may be the perfect time for you to overcome that fear and tackle one, because these light fluffy wonders are perfect for hot weather meals when you want to serve something other than cold food, and you don’t want anything cooked that’s too heavy. Guests in our retreat house are always thrilled when served a soufflé. They say it makes them feel so special!
- Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.
- For cheese sauce, in a medium saucepan melt butter; stir in flour, dry mustard, onion salt, Worcestershire and cayenne pepper.
- Add milk all at once.
- Cook and stir cheese sauce over medium heat until thickened and bubbly.
- Turn heat to low. Add cheese, a little at a time, stirring until melted.
- In a medium bowl beat egg yolks with a fork until combined.
- Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.
- In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).
- Gently fold about 1 cup of the stiffly beaten egg whites into cheese sauce.
- Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine.
- Grease with butter and coat with grated Parmesan a 2-quart soufflé dish.
- Pour batter into dish.
- Bake in a 350 degree F oven for about 40 minutes or until a knife inserted near center comes out clean.
- In the last 10 minutes of baking sprinkle some grated Parmesan cheese (about 2 tablespoons) for a nice crust on top.
- Serve immediately.