If you are making this soufflé for guests, get it to the white sauce stage then add the yolks and cheese. Fifty minutes or so before serving, whisk the egg whites until stiff and fold into the mixture. Turn into the prepared soufflé dish and cook as below.
- 3 oz (6T) butter
- 2 oz (1/2 cup) all-purpose flour
- 1/2 pint (1 1/4 cups) milk
- 1 oz (1/4 cup) grated Parmesan cheese
- 3 oz (3/4 cup) grated Gruyerè cheese
- 1 t Dijon mustard
- 3 large eggs, separated
Butter a 2 pint (5 cup) soufflé dish. Melt the butter in a pan. Stir in the flour, then blend in the milk. Bring to a boil, stirring constantly, then simmer for 3 minutes. Remove the pan from the heat and beat in the cheese, seasoning, and mustard. Beat in the egg yolks, one at a time.
Whisk the egg whites until stiff, then fold into the cheese mixture. Turn into the prepared dish and cook at 375°F, Gas Mark 5, for about 45 minutes, until the soufflé if well risen and the top is set and slightly crusty. Serve at once.
From Popular French Cookery
Katie: Hooray! I made a soufflé! I’ve always wanted to make one. It was nice and puffy, and was even crusty, as the recipe indicated! It tasted divine. It did fall some after being out of the oven a few minutes, but I have read that this is common. When I cut into it, it fell some more, but it was still light and fluffy in texture when we ate it. I thought when reading the ounces of cheese, that this would not be cheese-y enough, but it was terrific! This one is a winner!
Gray:I second what Katie said, this was delicious, and although it took some time, it did not seem too difficult. I definitely think we will be trying some other soufflés in the future.