Classic Cheese Soufflé

Directions

Generously butter a 2-quart soufflé dish or six 1- to 1¼ cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan.

In a 2 to 3-quart pan over medium heat, melt ¼ cup butter. Add flour and stir until mixture is smooth and bubbling.

Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes.

Remove from heat.

Add cheese and stir until melted.

Add egg yolks and stir until the mixture is blended and smooth.

In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form.

With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.

Scrape the batter into the prepared soufflé dish (or dishes). If the dish is more than ¾ full, use foil collar (see “Crowning Glory," below).

If desired, draw a circle on the surface of the soufflé batter with the tip of a knife, about 1 inch in from rim, to help an attractive crown form during baking.

Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé, 15 to 20 minutes for small ones.

Serve immediately, scooping portions from single soufflé with a large spoon.