Cheese Soufflé: Live, Love & Eat in Sayulita

It's a great day in Sayulita to make a cheese soufflé and enjoy it outdoors on your patio! A cheese soufflé, you say? No way I could ever make something as fancy as that! Well, I am here to tell you that you definitely can make a soufflé. It’s fun to make, a showstopper visually, and oh, so yummy to eat. All the ingredients can be found in our tiendas here in Sayulita. So once you have everything you need, all you have to do is follow my very simple directions. So, here we go! 

INGREDIENTS:

·      5 Tbsp Butter -only use pure butter, no margarine in my recipes!

·      5 Tbsp Flour

·      1 & ¼ cups Milk - 2% or whole 

·      ½ tsp Salt

·      1 & ½ tsp Dry Mustard

·      ½ tsp Cayenne - or to taste 

·      1 & ¼ cups grated Sharp White Cheddar Cheese - found at the carneceria behind Tacos El Ivan

·      5 Eggs, separated -Eggs can be found in every tienda here in Sayulita. If you want to use organic eggs, they can be found at Terrenal Sayulita *The easiest way to separate eggs is to crack the whole egg into a small shallow bowl & carefully lift out egg yolk with a teaspoon* 

METHOD: 

Preheat oven to 350 

-Over medium high heat melt butter in a heavy-duty medium stainless steel saucepan

-Immediately add flour and whisk until smooth

-Whisk constantly for about 2 minutes, so that flour is cooked with butter a bit

-Slowly pour in milk whisking all the time. Do not be concerned because it will thicken as soon as the milk hits the mixture, but keep whisking as you add the remaining milk and the mixture. It will thin out nicely. 

-This is now your White Sauce 

-Whisk in seasonings until combined 

-Remove from heat

-Immediately stir in grated cheddar. The heat from the white sauce will melt the cheese

-This is now your cheese sauce

-Cool to room temperature

-While the cheese sauce is cooling, beat the egg yolks until they are thick and light colored. You can use a standing mixer or a hand held mixer

-Stir thickly beaten yolks into cooled cheese sauce

-Now beat egg whites until JUST medium stiff shiny peaks form

-Add 1/3 of whites to cheese sauce and stir lightly with spatula. This will lighten cheese sauce and make it much easier to fold in the remaining beaten whites 

-Now very carefully fold in whites.  With a spatula, cut into center of mixture and drag gently towards you, then bring up mixture on spatula up and over then cut into center again rotating bowl as you go. Continue folding very gently until all white streaks have disappeared 

-Pour filling into an ungreased souffle bowl. Any straight sided 8 cup bowl will work.

-Bake in preheated oven for 25 minutes or until puffed and a beautiful golden brown 

-Now here's the thing. Souffle waits for NO ONE! As soon as you remove it from the oven, place it on a heat safe pad and serve immediately. You will see that it deflates somewhat as soon as you remove it from the oven 

- Serve with fresh veggies or a nice green salad 

-Enjoy! I am sure that you will be so very impressed with your creation 

In next week’s El Sayulero you’ll learn how to make the best carrot cake you will ever make!

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