Subj : 5/18 Cheese Souffle Day 3
To   : All
From : Dave Drum
Date : Sat May 17 2025 16:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Julia Child's Cheese Souffle
Categories: Cheese, Dairy, Chilies
     Yield: 4 servings

     3 tb Butter
          +=PLUS=+
     1 tb Butter; for buttering mold
     1 tb Grated Parmesan cheese; for
          - dusting mold
     3 tb Flour
     1 c  Milk lightly boiling
     4    Egg yolks
     5    Egg whites
     1 c  Grated Gruyere cheese
   1/2 ts Cayenne
          Salt & pepper
       pn Nutmeg
   1/4 ts Cream of tartar for egg
          - whites

 Start by buttering the mold and sprinkling with cheese.
 Set oven @ 400ºF/205ºC.

 THE FOIL WRAP: This will make sure that your souffle
 will not spill over and will keep a high mold.

 Tear a long enough piece of foil so that it is long
 enough to wrap around your mold. Fold in half
 length-wise and butter one side. The buttered side will
 be the "inside" of the mold. Wrap the foil around the
 mold. If your mold has little handles like mine does,
 cut small slits so the foil can fit. Secure lose top
 ends with paper clips.

 Melt the 3Tb of butter in a sauce pan and stir in the
 flour with a spatula, cooking over medium heat until the
 butter and flour foam together for about 2 minutes
 without browning.

 Remove from heat. When mixture has stopped bubbling,
 pour in all of the boiling milk at once and beat
 vigorously with a whisk until well blended.

 Beat in the seasonings, cayenne or paprika, nutmeg and
 salt and pepper. Return to moderate heat and continue to
 stir with a whisk for another minute. The mixture will
 be very thick.

 Remove from heat, take the egg yolks and beat 1 egg yolk
 into your white cream mixture one at a time until well
 incorporated.

 Now for the egg whites. In a clean, dry mixing bowl,
 begin to beat your egg whites with a whisk attachment on
 low speed. You will see that the egg whites will "break
 up" and begin to have a foamy consistency.

 As the egg whites are foaming, increase the speed
 gradually and add cream of tartar and a pinch of salt.
 Increase the speed to fast and continue to beat for a
 few more minutes.

 Do not leave your egg whites! Continue checking them.
 What you want to see are "traces" on the surface. The
 egg whites should also have a glossy white sheen and be
 able to be stiff and firm when holding with a whisk.

 Once the egg whites are done, don't let them sit for
 long. Take a large spoonful and stir it into the cream
 mixture to lighten it.

 Stir in all but about 1Tbl of the grated cheese into the
 cream mixture.

 Continue with the rest of the egg whites. Be careful not
 to over fold. It's OK if there are white streaks
 leftover. Carefully pour your mixture into the prepared
 mold. It should be about 3/4 high. Tap the mold to even
 it out and top with remaining Tb of cheese.

 Place on middle-back rack of oven. Once in, immediately
 turn down to 375ºF/190ºC.

 Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT
 open the oven door ever during that 30 minutes!

 The souffle will have puffed up a few inches over the
 mold and will be a gorgeous golden brown on top. Insert
 a tester, if it comes out clean, it's done.

 TO SERVE: Use 2 spoons and lightly puncture the top of
 the souffle. Don't scoop from the bottom, that will
 deflate it, just spoon vertically.

 RECIPE FROM: https://littleferrarokitchen.com

 Uncle Dirty Dave's Archives

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... "Men who never get carried away should be." -- Malcolm Forbes
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