Primary Ingredients
3 tablespoons unsalted butter, plus extra for greasing the dish
¼ cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Pinch of nutmeg
4 extra-large egg yolks, at room temperature
3 ounces Roquefort or other bleu cheese, crumbled
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar
Salt and pepper
Primary Technique
- Preheat the oven to 400ºF.
- Butter the inside of an 8-cup soufflé dish (7½ inches in diameter and 3¼ inches deep) and sprinkle evenly with Parmesan.
- Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.
- Remove from heat and whisk in the hot milk, ½ teaspoon salt, ¼ teaspoon black pepper, and nutmeg. Put saucepan back over low heat, whisking constantly, for 1 minute, until smooth and thick.
- Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the ¼ cup of Parmesan and transfer to a large mixing bowl.
- Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, then on high speed until they form firm, glossy peaks.
- Whisk ¼ of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the soufflé dish, then smooth the top. Draw a large circle on top with the spatula to help the soufflé rise evenly, and place in the middle of the oven.
- Turn the temperature down to 375ºF. Bake for 30 to 35 minutes until puffed and brown. Serve immediately with a simple salad or vegetable side.
