Basic French Cheese Soufflé

I happen to like a basic soufflé and this one is classic.

Here's what you'll need:

Preheat the oven to 400 degrees.

1 - Cold mixing bowl, refrigerate until needed.

1 - 2 quart Soufflé mold, greased well with butter.

Basic French Cheese Soufflé:

6 Eggs, separated

2 TBS Butter, divided

1/4 C Flour

1 1/4 C grated Compté Cheese.

7 oz. Whole Milk

1/3 C Heavy Cream

1/2 tsp Nutmeg

Salt and Pepper to taste

In a saucepan:

1 1/2 TBS Butter

Heat well to melt.

Add:

Flour

Whisk 2 minutes.

Add:

Milk

Cream

Stir until it thickens.

Remove from heat.

Add:

Cheese

Stir well until melted and well combined.

Add:

Egg Yolks

Nutmeg

Stir well.

Season to taste with Salt and Pepper.

Pour into the cold mixing bowl.

In another mixing bowl with an electric hand mixer.

Egg Whites

Beat until firm with shiny peaks.

Gently fold into the Egg mixture.

Fill the Soufflé Mold.

Bake 20 minutes.

Serve Hot!

Enjoy!

Peace in the Kitchen!