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Article: Cheese Souffle (2 servings) ...
- Article from:
- The Washington Post
- Article date:
- June 27, 2001
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Copyright informationThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Cheese Souffle
(2 servings)
1 cup milk (preferably whole, not low-fat)
3 tablespoons butter, at room temperature, plus additional for the
mold
6 tablespoons flour, plus additional for the mold
4 eggs, separated, at room temperature
About 4 ounces finely grated Gruyere or comte cheese*
Salt and freshly ground black or white pepper to taste
Freshly grated nutmeg to taste
2 egg whites, at room temperature
Generous pinch cream of tartar
Adjust the oven rack to the middle position. Preheat the oven to
400 degrees. Have ready a large bowl filled halfway with cold water.
Generously butter a 1 1/2- or 2-quart souffle mold, being sure to
butter the top of the rim. Add about 2 tablespoons of flour to ...