Cheese Souffle

• 3 tbsp butter
• 3 tbsp all purpose flour
• 1 cup whole milk
• Salt and freshly ground black pepper
• 1 cup shredded Cheddar or Gruyere
• 1/2 tsp Dijon mustard
• 4 large eggs, separated
• 1 large egg white, at room temperature
• 1 tbsp freshly grated Parmesan
• 6 cup souffle dish

1. Preheat the oven to 375F (190C).
2. Melt the butter in a saucepan over medium heat.
3. Whisk in the flour and cook for 1 minute.
4. Whisk in the milk and bring to a boil, whisking constantly, until thickened and smooth.
5. Remove the pan from the heat.
6. Stir in the cheese and mustard and season with salt and pepper.
7. Add the egg yolks into the cheese mixture one at a time, stirring until combined.
8. Beat the 5 egg whites until stiff peaks form.
9. Stir about one fourth of the whites into the cheese mixture, then fold in the remainder.
10. Pour the mixture into a 6 cup souffle dish.
11. Sprinkle with the Parmesan.
12. Place the dish on a baking sheet.
13. Bake for 2530 minutes, or until the souffle is puffed and golden brown.
14. Serve at once.
15. Variations
16. Mushroom Souffle:
17. Replace the cheese and mustard with 6oz (175g) very finely chopped mushrooms, cooked until tender with 1 finely chopped shallot in 1 tbsp butter.
18. Drain the cooked mushrooms well, and stir in 2 tbsp chopped parsley.
19. Watercress Souffle:
20. Replace the cheese and mustard with 3/4 cup loosely packed, chopped watercress leaves and 2 tsp finely chopped chives.
21. Carrot Souffle:
22. Replace the grated cheese and mustard with 1/2 cup boiled and pureed carrots and the grated zest of 1/2 orange.

butter, flour, milk, salt, gruyere, mustard, eggs, egg white, parmesan, souffle dish

Taken from www.cookstr.com/recipes/cheese-soufflegrave (may not work)