The Basic Souffle

Ingredients:

• Cooking spray
• Fine, dry bread crumbs, grated Parmesan cheese or cornmeal
• 1 cup milk
• 1/4 cup unbleached, all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups cheese or other ingredients and complementary seasonings.
• 4 eggs, separated
• 1/2 teaspoon cream of tartar

Directions:

1. Evenly coat a 1 1/2-quart souffle dish or straight-sided casserole with cooking spray and dust with flour or crumbs.
2. In a blender container, blend together the milk, flour and salt  until smooth.  Then pour into a medium saucepan.
3. Cook over medium-high heat, stirring constantly, until the mixture just starts to come to the boil, but does not scold.  It will be smooth and start to thicken.
4. Lower the head and stir in the cheese, and seasonings until the cheese is melted, then set aside.
5. In a large mixing bowl, beat the egg whites with the cream of tartar on high speed until stiff peaks form.
6. Beat the egg yolks until smooth then stir them into the reserved sauce until well blended. At this time stir in any other ingredients you are using.
7. Gently fold the yolk mixture into the whites until well combined.
8. Carefully pour into the prepared dish.
9. Bake in a preheated 350º F oven for about 30 -40 minutes or until puffy, slightly browned.  The souffle should shake only slightly when you gently move the oven rack back and forth.  Serve immediately.  "the guest will wait for souffle, but the souffle will not wait for guests."

• An unbaked souffle can wait in its dish, covered, in the refrigerator for up to two hours before cooking.
• Do not open the oven door to peek at the souffle within first 25 minutes of baking time. A cool draft or slammed door could deflate the souffle.