Soufflé au Fromage by Chef Florian Hugo

Behind the Recipes

Makes 6 servings

INGREDIENTS:

1 tbsp. very finely grated Grana Padano cheese
1/4 cup (1/2 stick) butter
5 tbsp. all purpose flour
Pinch of cayenne pepper
Pinch of ground nutmeg
1 1/4 cups whole milk
1/4 cup dry white wine
6 large egg yolks
1 tsp. salt
1/4 tsp. ground black pepper
1 1/4 cups plus 2 tbsp.(packed) coarsely grated Beaufort Alpage cheese (about 6 oz)
1/4 cup grated Grana Padano cheese
8 large egg whites

PREPARATION:

1. Position rack in center of oven and preheat to 400 degrees F.

2. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with 1 tbsp. grated Grana Padano cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet).

3. In a small saucepan, heat the wine and milk together.

4. Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about one minute. Gradually whisk in milk and wine mixture.

5. Cook until smooth, thick and beginning to boil, whisking constantly, about two minutes. Remove from heat.

6. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Beaufort Alpage cheese and 1/4 cup Grana Padano cheese (cheeses do not need to melt).

7. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish.

8. Sprinkle with remaining 2 tbsp. Beaufort Alpage cheese.

9. Place soufflé in oven; reduce heat to 375 degrees F. Bake souffle until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés).

10. Using oven mitts, transfer soufflé to platter and serve immediately.