Cheese Souffle

Directions

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