Magic Cheese Soufflé

MAGIC CHEESE SOUFFLÉ💫 This is my (Alston’s) grandmother’s magical recipe! The magic of this recipe is that you can actually make it in advance and it will still have that magical soufflé rise ✨✨

Serves 4-6

2 cups of whole milk

1/2 cup of all purpose flour

5 egg yolks, beaten

1 teaspoon kosher salt

2/3 cup cheese, shredded (we use Gruyère)

1/2 teaspoon Tabasco

7 egg whites, room temperature

2 tablespoons butter, softened

1/3 cup grated Parmesan cheese

Preheat oven to 400 degrees

Pour milk into a saucepan and gradually add flour. Cook on high until mixture is stiff, hard to stir and the consistency of icing. This takes about four minutes.

Remove from heat and beat in egg yolks, one at a time. Once combined add salt, shredded cheese and Tabasco. This creates the base to the soufflé.

Using a mixer, beat egg whites on high for about three minutes until stiff peaks form.

Add 1/4 of the egg whites into the soufflé base and stir to combine. Add another 1/4 of the egg whites and gently fold into the mixture with a rubber spatula. Add another 1/4 of the mixture and fold in. Add remaining 1/4 is the egg whites and gently fold- be careful not to over mix and deflate the mixture.

Grease an 8­-­cup soufflé dish (7-1/2 inches in diameter x 3-1/4 inches deep) with the softened butter making sure you butter it all the way up to the top, then sprinkle the Parmesan cheese on top of the butter so it sticks.

Pour the soufflé batter into the buttered dish.

Bake immediately or cover with plastic wrap and let it hold on the countertop at room temperature for up to three hours.

Bake for 30 minutes at 400 degrees. Do NOT open the oven door while it bakes.