I hadn’t obsessed over a cookbook in a long time, but then 100 Recipes: The Absolute Best Ways to Make the True Essentials from America’s Test Kitchen crossed my desk. It is full of recipes for the dishes that my family loves but with new tips and tricks to make them even better. From classic Sunday suppers like roasts and soups to easy weeknight favorites like pastas and salads, this book has earned the front and center spot on my kitchen shelf, and already has the sauce splatters to prove it. Although a cheese soufflé hasn’t made it to “True Essential” status in my home, looking at this photo I think it’s day has come. I can’t wait to try this version from the kitchen that has never let me down, America’s Test Kitchen. Thanks for sharing the full recipe with us ATK!
Cheese Soufflé
from 100 Recipes: The Absolute Best Ways to Make the True Essentials
Serves 4 to 6
Serve this soufflé with a green salad for a light dinner. To prevent the soufflé from overflowing the soufflé dish, leave at least 1 inch of space between the top of the batter and the rim of the dish; any excess batter should be discarded. The most foolproof way to test for doneness is with an instant-read thermometer. To judge doneness without an instant-read thermometer, use two large spoons to pry open the soufflé so that you can peer inside it; the center should appear thick and creamy but not soupy.
1 ounce Parmesan cheese, grated (1/2 cup)
1/4 cup (11/4 ounces) all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
Pinch ground nutmeg
4 tablespoons unsalted butter
1 1/3 cups whole milk
6 ounces Gruyère cheese, shredded (1 1/2 cups)
6 large eggs, separated
2 teaspoons minced fresh parsley
1/4 teaspoon cream of tartar
- Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch round (2-quart) soufflé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan.
- Combine flour, paprika, salt, cayenne, white pepper, and nutmeg in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute. Remove pan from heat and whisk in Gruyère and 5 tablespoons Parmesan until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks and 1 1/2 teaspoons parsley.
- Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Add cheese mixture and continue to whip until fully combined, about 15 seconds.
- Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan. Bake until risen above rim, top is deep golden brown, and interior registers 170 degrees, 30 to 35 minutes. Sprinkle with remaining 1/2 teaspoon parsley and serve immediately.
8 tablespoons Parmesan = 1 ounce???