MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Julia Child's Cheese Souffle
Categories: Cheese, Dairy, Chilies
Yield: 4 servings

3 tb Butter
+=PLUS=+
1 tb Butter; for buttering mold
1 tb Grated Parmesan cheese; for
- dusting mold
3 tb Flour
1 c Milk lightly boiling
4 Egg yolks
5 Egg whites
1 c Grated Gruyere cheese
1/2 ts Cayenne
Salt & pepper
pn Nutmeg
1/4 ts Cream of tartar for egg
- whites

Start by buttering the mold and sprinkling with cheese.
Set oven @ 400ºF/205ºC.

THE FOIL WRAP: This will make sure that your souffle
will not spill over and will keep a high mold.

Tear a long enough piece of foil so that it is long
enough to wrap around your mold. Fold in half
length-wise and butter one side. The buttered side will
be the "inside" of the mold. Wrap the foil around the
mold. If your mold has little handles like mine does,
cut small slits so the foil can fit. Secure lose top
ends with paper clips.

Melt the 3Tb of butter in a sauce pan and stir in the
flour with a spatula, cooking over medium heat until the
butter and flour foam together for about 2 minutes
without browning.

Remove from heat. When mixture has stopped bubbling,
pour in all of the boiling milk at once and beat
vigorously with a whisk until well blended.

Beat in the seasonings, cayenne or paprika, nutmeg and
salt and pepper. Return to moderate heat and continue to
stir with a whisk for another minute. The mixture will
be very thick.

Remove from heat, take the egg yolks and beat 1 egg yolk
into your white cream mixture one at a time until well
incorporated.

Now for the egg whites. In a clean, dry mixing bowl,
begin to beat your egg whites with a whisk attachment on
low speed. You will see that the egg whites will "break
up" and begin to have a foamy consistency.

As the egg whites are foaming, increase the speed
gradually and add cream of tartar and a pinch of salt.
Increase the speed to fast and continue to beat for a
few more minutes.

Do not leave your egg whites! Continue checking them.
What you want to see are "traces" on the surface. The
egg whites should also have a glossy white sheen and be
able to be stiff and firm when holding with a whisk.

Once the egg whites are done, don't let them sit for
long. Take a large spoonful and stir it into the cream
mixture to lighten it.

Stir in all but about 1Tbl of the grated cheese into the
cream mixture.

Continue with the rest of the egg whites. Be careful not
to over fold. It's OK if there are white streaks
leftover. Carefully pour your mixture into the prepared
mold. It should be about 3/4 high. Tap the mold to even
it out and top with remaining Tb of cheese.

Place on middle-back rack of oven. Once in, immediately
turn down to 375ºF/190ºC.

Bake for exactly 30 minutes and DO NOT, I repeat, DO NOT
open the oven door ever during that 30 minutes!

The souffle will have puffed up a few inches over the
mold and will be a gorgeous golden brown on top. Insert
a tester, if it comes out clean, it's done.

TO SERVE: Use 2 spoons and lightly puncture the top of
the souffle. Don't scoop from the bottom, that will
deflate it, just spoon vertically.

RECIPE FROM: https://littleferrarokitchen.com

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... Mary had a little lamb, some wine, & a nice dessert!
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