Classic Cheese Soufflé

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Butter a

2. 2

   5-quart soufflé dish and dust it with flour, tapping out the excess.

3. 3

   In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1 minute until the mixture is smooth and bubbly.

4. 4

   Gradually whisk in the milk, and continue to cook, whisking constantly, until the mixture thickens and comes to a boil. This should take about 2-3 minutes.

5. 5

   Remove the saucepan from the heat and stir in the salt, black pepper, and cayenne pepper.

6. 6

   In a large bowl, whisk the egg yolks until they are thick and pale. Gradually whisk in the hot milk mixture until smooth.

7. 7

   Stir in the grated Gruyère cheese until it is melted and the mixture is smooth.

8. 8

   In a separate clean bowl, beat the egg whites with an electric mixer until stiff peaks form.

9. 9

   Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined.

10. 10

    Pour the soufflé mixture into the prepared dish and smooth the top with a spatula.

11. 11

    Bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown. Serve immediately.