Lydie Marshall's Soufflés a la Suisse
2 cups milk
2/3 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, room temperature
6 large egg yolks
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1 cup (2 1/2 ounces) freshly grated Parmesan cheese
5 large egg whites
1 cup heavy cream, optional, for baking ahead
Additional grated Parmesan cheese
Butter six individual ramekins (each 1 cup capacity). Heat
milk to warm. Whisk the milk into the flour, then over medium-high heat whisk
the mixture until it thickens.
Off the heat, add the butter, one tablespoon at a time. Whisk
in the egg yolks, salt and pepper, then the cheese. Whip the egg whites until
soft peaks form; fold one-third into the soufflé base, then transfer the soufflé
base onto the remaining egg whites and fold gently to combine the mixtures.
Fill each mold three-quarters full. Place them in a warm water
bath, the water reaching half way up. Bake in the middle shelf of a preheated
350° oven. Bake 20 to 30 minutes or until the top is spongy.
NOTE: Fold braised asparagus tips, chopped red pepper, chopped
broccoli or even morels into the soufflé mixture. Or, bake soufflé in a ring
mold instead of individual dishes.
TIP: To bake ahead, cool 5 to 10 minutes, then unmold into
individual buttered gratin dishes, pour cream over them and sprinkle with more
grated cheese. Bake an additional 15 minutes or until the soufflés are puffy
again. Serve hot. Excellent served with sautéed red pepper strips.
