Bleu Cheese Souffle [Souffle au Fromage]

Bleu Cheese Souffle [Souffle au Fromage]

Serves 4 people

It may seem a little daunting to make a souffle, but once you get down the basic formula, it is quite easy.  A Souffle is an elegant first or second course for a dinner party or main course for a more casual dinner with friends and family.

Preheat oven to 400 degrees.

Use an 8-cup souffle mold.  Butter inside of mold and sprinkle with 1 tablespoon of grated Parmesan or pecorino cheese.        

3 tablespoons unsalted butter (I use President or Plugra butter)
3 tablespoons of flour
1 cup scalded milk
½ teaspoon kosher or sea salt
1/4 teaspoon freshly ground white pepper
Pinch of powdered cayenne
Pinch of freshly grated nutmeg (use a rasp and sprinkle it directly into mixture)

Melt butter in a 2 quart saucepan.  Stir in flour and cook over medium heat until the butter and flour are completely incorporated but not browned.  Add scalded milk and beat with a whisk until blended.  Add seasonings.  Stir with whisk until sauce becomes thick.  Remove from heat.

1 ounce (1/4 c.) grated Parmesan or pecorino cheese
3 ounces of your favorite bleu cheese, cut into tiny cubes
4 extra-large egg yolks
   
Add cheese and egg yolks to bechamel sauce and stir until blended.  Transfer from sauce pan to large mixing bowl and set aside.

5 extra-large egg whites
Pinch of kosher or sea salt
2 drops of lemon juice or white-wine vinegar (or 1/8 teaspoon cream of tartar)

Tip for making perfectly whipped egg whites:

Use room temperature mixing bowl and egg whites.  Make sure mixing bowl is perfectly clean and dry, without any oil residue or water.  Add cream of tartar, lemon juice or vinegar to prevent bubbles from bursting once you have finished whipping egg whites. 

Put egg whites and salt in mixing bowl.  I use a Kitchen Aid mixer with the whisk attachment.  You can also use a hand whisk and copper bowl, or any other bowl you have.  Part way through whipping, add the lemon juice (just two drops!) to stabilize the egg whites.  Whip on high speed until egg whites are buoyant and form glossy peaks. 

Tip for folding whipped egg whites into cheese sauce:

It is crucial to incorporate egg whites and cheese sauce as delicately as possible so the egg whites retain their volume.  Before folding, stir a large spoonful the egg whites into the cheese sauce to lighten it.  With a rubber or silicone spatula, transfer remaining egg whites to mixing bowl with the cheese sauce.  Then use spatula to fold by cutting into the mixture from the top and center to the bottom of the mixing bowl, and drawing it towards you against the side of the bowl closest to you.  Continue this movement while slightly rotating the mixing bowl so that you fully incorporate the egg whites into the cheese sauce.  Entire mixing process should take about a minute to prevent the egg whites from deflating. 

Once mixture is folded, pour into souffle mold and sprinkle with Parmesan or pecorino cheese.  Reduce oven heat to 375 degrees.  Bake for 30 minutes without opening oven door. 

Serve immediately.