Ingredients2 cups (500 mL) milk (2%)
3 tablespoons (45 mL) butter
3 tablespoons (45 mL) flour
5 eggs, separated
2 1/2 ounces (75 g) Swiss or cheddar cheese, shredded
Salt and pepper, to taste
Melt butter in a heavy-bottomed saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Remove from heat and slowly add milk, stirring constantly. Return saucepan to heat and keep stirring until sauce thickens, 10 to 15 minutes. Season with salt, pepper and a sprinkling of grated nutmeg. Stir in grated cheese. Turn heat to low. Add egg yolks one at a time to mixture, stirring until each is incorporated. Transfer mixture to a large mixing bowl. Set aside.
Whip egg whites until frothy. Add a sprinkle of salt and continue beating until firm peaks form. Using a rubber spatula, gently fold whites into sauce.Butter bottom and sides of a 6- or 8-inch (15 or 20 cm) soufflé dish. Spoon in mixture, and place on centre shelf of a preheated 400ºF (200ºF) oven. Immediately turn heat to 375ºF (190ºC) and bake for 17-20 minutes, or until top is browned and wobbles gently when shaken. Have guests waiting at the table. The soufflé won't wait for them. Serve with steamed vegetables-snow peas, baby carrots, broccoli, or a mixture of your choice. Makes 6 servings.