Simple Cheese Soufflé

When I was young, my mother kept her “house money” in a small teapot that sat on a kitchen shelf next to the sink. She planned her food budget from a portion of this, stretching to plan a week’s worth of meals to feed the three of us. We were far from poor, but my folks had grown up during the Depression and were “careful.” As a little girl, I remember steak as a Saturday-night treat, although I liked Sunday suppers of waffles just as much.

My mother used to make her recipe for a cheese soufflé that was easy to prepare and a non-fragile version of the French style. Although it lacks the high crown of a French soufflé, it was a family favorite then as it is now. In those days, one soufflé fed the three of us. These days, portions have grown larger and my husband and I share one between us. —Lizthechef

I love the idea of an un-fussy yet impressive dish that I have a hope of success with. This recipe also sounded delicious and it did not disappoint on either front—wow and yum! I used 12-grain bread instead of whole wheat, and the caraway seeds complemented the nuttiness of the Gruyère nicely, while also adding to the non-traditional rustic-ness of the soufflé.

The soufflé fell a bit when I removed it from the oven but I attribute that to my inexperience with the recipe (and with soufflés in general), not to the recipe. I look forward to a loftier result next time. Because there WILL be a next time. —Jeannette C

Directions

1. Preheat oven to 350° F.
2. Using a food processor, pulse the bread into crumbs.
3. In a medium-sized saucepan, scald the milk.
4. Add the breadcrumbs, grated cheese, butter, salt, pepper and cayenne to the milk.
5. Cook, stirring, over low heat until the cheese melts.
6. Remove pan from heat and stir in the egg yolks.
7. Beat the egg whites until stiff. Fold into soufflé mixture.
8. Pour into a buttered soufflé dish.
9. Bake for 30 minutes.