Cheddar Cheese Souffle

Ingredients

• 6 large eggs, separated, plus 2 extra egg whites
• 5 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 1/4 cups whole milk, warmed
• 2 cups shredded extra-sharp cheddar cheese
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon cream of tartar
• 1 teaspoon kosher salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• Pinch of grated nutmeg

Before you cook

• Heat the oven to 375 degrees Fahrenheit and set a rack in the lower third.
• Butter a 2-quart souffle dish heavily, using upward strokes on the sides so the batter can climb.
• Coat the buttered dish with the grated Parmesan, turning it to cover the sides, and tip out the excess.
• Separate the eggs, putting the 6 yolks in one bowl and all 8 whites in a large clean bowl.
• Warm the milk in a small saucepan until it steams.

Steps

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 2 minutes, whisking constantly, until the paste smells nutty but stays blond.
3. Pour in the warm milk in a steady stream, whisking hard, and cook for 3 minutes until the sauce is very thick.
4. Stir the salt, dry mustard, cayenne, and nutmeg into the sauce.
5. Take the pan off the heat and stir in the cheddar until it melts completely.
6. Beat the yolks into the cheese sauce one at a time, working quickly so they do not scramble.
7. Beat the egg whites with the cream of tartar on medium-high speed for about 4 minutes, until they hold firm peaks that stand straight when the beater is lifted.
8. Whisk a quarter of the whites into the cheese base to loosen it.
9. Fold in the remaining whites in three additions, cutting down through the center and sweeping up the side, and stop while a few white streaks are still visible.
10. Pour the batter into the prepared dish and run your thumb around the inside rim to make a shallow groove.
11. Bake for 30 to 35 minutes, until the souffle has risen 2 inches above the rim and the top is deep brown and firm to a light touch.
12. Carry the souffle straight to the table and serve it immediately, spooning down through the crust into the soft center.