Food Network: Blue Cheese Souffle

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Blue Cheese Souffle
Copyright, 2004, Barefoot in Paris, All Rights Reserved

Ingredients
3 tablespoons unsalted butter, plus extra for greasing
the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature

1/8 teaspoon cream of tartar

Instructions
Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4
inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in
the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the
hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg.
Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the
Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an
electric mixer fitted with the whisk attachment. Beat 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 to lighten and then fold in the
rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top
with the spatula to help the souffle rise evenly, and place in the middle of the
oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't
peek!) until puffed and brown. Serve immediately.