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Cheese Souffle

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Ingredients
  

  • 3 tablespoons butter plus extra for greasing the dish
  • ¼ cup finely grated Parmesan plus extra for sprinkling
  • 3 tablespoons all-purpose flour
  • 1 cup scalded milk
  • Kosher salt and freshly ground black pepper
  • 4 extra-large egg yolks at room temperature
  • 3 ounces good Roquefort cheese chopped
  • 5 extra-large egg whites at room temperature
  • ⅛ teaspoon cream of tartar

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Butter the inside of an 8-cup souffle dish and sprinkle evenly with Parmesan.
  • Melt the butter in a small saucepan over low heat.
  • Stir in flour and cook, stirring constantly, for 2 minutes.
  • Remove heat and whisk in the milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
  • Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  • Remove heat again and whisk in the egg yolks, one at a time.
  • Stir in the Roquefort and the 1/4 cup of Parmesan.
  • Pour in a mixing bowl.
  • Put the egg whites, cream of tartar, and a pinch of salt in a mixer bowl.
  • Whisk on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  • Whisk 1/4 of the egg whites into the cheese sauce and fold in the rest.
  • Pour into the souffle dish and smooth the top.
  • Use a spatula to trace a circle into the souffle.
  • Lower oven temp to 375 degrees F.
  • Bake for 30 to 35 minutes until puffed and brown.
  • Do not open oven while it is baking!
  • Serve immediately.