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1
Preheat the oven to 375F (190C).
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2
Melt the butter in a saucepan over medium heat.
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3
Whisk in the flour and cook for 1 minute.
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4
Whisk in the milk and bring to a boil, whisking constantly, until thickened and smooth.
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5
Remove the pan from the heat.
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6
Stir in the cheese and mustard and season with salt and pepper.
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7
Add the egg yolks into the cheese mixture one at a time, stirring until combined.
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8
Beat the 5 egg whites until stiff peaks form.
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9
Stir about one fourth of the whites into the cheese mixture, then fold in the remainder.
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10
Pour the mixture into a 6 cup souffle dish.
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11
Sprinkle with the Parmesan.
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12
Place the dish on a baking sheet.
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13
Bake for 2530 minutes, or until the souffle is puffed and golden brown.
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14
Serve at once.
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15
Variations
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16
Mushroom Souffle:
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17
Replace the cheese and mustard with 6oz (175g) very finely chopped mushrooms, cooked until tender with 1 finely chopped shallot in 1 tbsp butter.
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18
Drain the cooked mushrooms well, and stir in 2 tbsp chopped parsley.
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19
Watercress Souffle:
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20
Replace the cheese and mustard with 3/4 cup loosely packed, chopped watercress leaves and 2 tsp finely chopped chives.
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21
Carrot Souffle:
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22
Replace the grated cheese and mustard with 1/2 cup boiled and pureed carrots and the grated zest of 1/2 orange.
