Classic Cheese Souffle

scheese souffle.jpg

Just add a salad and a glass of wine and you have  a perfect dinner for 2

2 servings

  • 2 tablespoons butter

  • 3 tablespoons flour

  • 1/2 teaspoon salt

  • 1/8 tsp cayenne

  • 1/8 tsp freshly grated nutmeg

  • 1 tsp Dijon

  • 2/3 cup whole milk

  •  1 cup grated gruyere, swiss, aged cheddar or a combination

  • 3 eggs, separated

  • 4 cup buttered souffle dish

Melt butter in a saucepan. Add flour and stir to combine, add salt cayenne nutmeg and Dijon stir and  cook about 20 seconds. Add milk and cook for an additional minute until begins to thicken. Stir in cheese until melted. Turn off burner and set the sauce aside to cool slightly beat in the egg yolks.

Beat the eggs white until stiff   but not dry peaks are formed,. Fold in half the egg whites until combined gently fold in the remaining egg whites

Pour mixture into the buttered souffle dish. Bake for 16-18 minutes in a 400F oven or until the souffle  is just set.

entreesLesley Stowe Scott