Kaassoufflé (Dutch Cheese Soufflé)

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1.25 cups whole milk
• 1 cup sharp aged Gouda cheese, finely grated
• ½ cup Edam cheese, finely grated
• 5 whole large eggs, separated
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground white pepper
• ⅛ teaspoon freshly grated nutmeg

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Arrange an oven rack in the upper-middle position — this gives the soufflé room to rise without the bottom burning. Butter the inside of a 2-quart soufflé dish or round baking dish thoroughly, paying extra attention to the bottom and sides — this helps the soufflé climb evenly. Set aside.

2. 2

   Finely grate 1 cup of sharp aged Gouda and 0.5 cup of Edam cheese using a microplane or box grater. Set both cheeses aside separately to combine later.

3. 3

   Separate 5 large eggs, placing the yolks in a large bowl and the whites in a separate clean, completely grease-free bowl — even a tiny bit of yolk or oil will prevent the whites from whipping to stiff peaks.

4. 4

   Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Once foaming and fragrant, about 1 minute, whisk in 3 tablespoons of all-purpose flour to form a smooth paste. Continue whisking constantly for 2 minutes until the roux turns light golden and loses its raw flour smell — this cooks out the flour while keeping the roux pale, which preserves the delicate cheese flavor.

5. 5

   Slowly pour 1.25 cups of whole milk into the roux while whisking constantly to prevent lumps. Keep whisking for 3-4 minutes until the sauce thickens to the consistency of thick pudding and coats the back of a spoon — it should steam gently, not boil aggressively. You'll know it's ready when you draw a line with your finger on the spoon and it holds briefly.

6. 6

   Remove the pan from heat and stir in the 1 cup grated Gouda and 0.5 cup grated Edam until completely melted and smooth, about 1 minute of stirring. The residual heat will melt the cheese fully — don't return it to the heat or the cheese may separate.

7. 7

   Let the cheese sauce cool for 3-4 minutes, stirring occasionally. You want it warm but not so hot it scrambles the egg yolks when you add them. Test the temperature by dipping a clean finger in — it should feel like a warm bath.

8. 8

   Whisk the 5 egg yolks together briefly to break them up. Slowly add them to the cooled cheese sauce while whisking constantly — add about a quarter of the yolks first, whisking until fully incorporated, then add the rest in a slow stream. This tempers the yolks gradually and prevents curdling. Whisk until smooth and glossy, about 1 minute.

9. 9

   Season the cheese mixture with 0.5 teaspoon fine sea salt, 0.25 teaspoon freshly ground white pepper, and 0.125 teaspoon freshly grated nutmeg. White pepper keeps the soufflé a clean pale yellow, and the nutmeg adds a subtle warmth that complements Dutch cheeses beautifully. Taste and adjust seasoning — remember it will become more concentrated as the soufflé rises.

10. 10

    Using an electric mixer, beat the 5 egg whites on medium speed for 30-45 seconds until they turn foamy and opaque. Increase the speed to medium-high and continue beating for 2-3 minutes more until stiff, glossy peaks form — when you lift the beaters, the peaks should stand straight up with just a slight curve at the tip. Do not overbeat or the whites will separate and become grainy.

11. 11

    Gently fold about one-third of the beaten egg whites into the cheese mixture using a flexible silicone spatula. Use broad, sweeping strokes down the side of the bowl, across the bottom, and back up — don't stir or you'll deflate the whites. This lightens the base so it won't weigh down the remaining whites.

12. 12

    Gently fold the cheese-and-egg mixture back into the remaining egg whites using the same folding motion. Work quickly but carefully — stop when you see just a few white streaks remaining. Overmixing destroys the air bubbles that make the soufflé rise.

13. 13

    Scrape the entire soufflé batter into the prepared baking dish, smoothing the top gently with the spatula. The dish should be about three-quarters full — this gives the soufflé room to rise up and over the edges without spilling.

14. 14

    Place the soufflé on the upper-middle oven rack and bake for 25-30 minutes until the top is puffed and golden-brown and the edges are set. The center should still jiggle very slightly when you gently shake the dish — about a 1-inch circle in the middle should wobble. An instant-read thermometer inserted 1 inch from the edge should read 160°F (71°C). The carryover heat will continue cooking the center as you bring it to the table.

15. 15

    Remove the soufflé from the oven and place it immediately on the table — soufflés begin to deflate within 1-2 minutes of leaving the heat. Bring it to the table in the baking dish for dramatic presentation, or spoon portions directly onto warm plates. Serve immediately with a crisp green salad dressed with Dijon vinaigrette on the side.

Tools you’ll need

• 2-quart soufflé dish or round baking dish
• medium saucepan
• whisk
• microplane or box grater
• 2 large mixing bowls
• electric mixer or whisk
• flexible silicone spatula
• instant-read thermometer
• oven

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