Soufflé!

Do you want to hear my life story? About my day in incredible detail? How the smell of the dew on my grass inspired some cooking shit?

NO.

You want the best goddamn cheese soufflé recipe of your life! So here it is: no frills, no story, no Dickens-level of unnecessary detail…just recipes and tips.

Just one caution…I don’t typically measure anything when I create my recipes, so what follows are my best estimates. For more precise measurements, join one of my cooking classes!

How to make the best cheese soufflé:

Ingredients:

• 1/3 cup butter
• 1/4 cup flour (all-purpose)
• 1 1/4 cup of whole milk (or use 2% if you’re seeking something healthier, but…come on…it’s souffle. Stick with the whole milk)
• 1/2 tsp cayenne pepper
• 1/2 tsp salt (ideally kosher salt)
• 2 cups shredded cheese – half and half mixture of extra sharp white cheddar and gruyere
• 6 large eggs, yolks and whites separated
• 1/4 tsp cream of tartar

Steps:

1. Using the butter, grease up 6 small (1 1/4 cup) soufflé cups (you won’t use the full 1/3 cup)
2. Pre-heat the oven to 375F
3. Place a large pot on the stove top at medium heat and add the remaining butter, allowing it to melt down
4. Once melted, add the flour and mix thoroughly to create a roux – allow the mixture to smooth out and lightly bubble without browning
5. Add the milk, cayenne, and salt and continue stirring until everything is thoroughly incorporated and thickens (roughly 3 minutes)
6. Remove the pot from the heat and add the cheese, stirring until it is fully melted and incorporated into the roux mixture
7. Add in the egg yolks, mixing again, and then set aside
8. In a large mixing bowl, add the egg whites and cream of tartar
9. Using a hand or stand mixer, beat the whites on high speed until stiff peaks are formed
10. Gently start folding in the cheese mixture into the beaten egg whites, working them as little as possible while still ensuring they are fully incorporated
11. Fill the batter into the prepared souffle cups until they are about 3/4 full and, for ease of transport, place the cups on a baking dish and then into the preheated oven
12. Bake for roughly 15-20 minutes, until the tops are grown and golden brown
13. Serve immediately!