A delightful twist on the classic cheese soufflé, offering a rich and fluffy texture with a hint of spice.
Preheat your oven to 300°F (150°C) and prepare your soufflé dish by ensuring it's clean and dry.
A clean dish helps the soufflé rise evenly.
Melt the butter in a saucepan over medium heat, then stir in the flour and cook for a minute.
Cooking the flour removes its raw taste.
Gradually add the milk, whisking constantly, and cook until the mixture thickens.
Whisking prevents lumps from forming.
Remove from heat and stir in the salt, cayenne pepper, and cheese until melted.
Adding cheese off the heat ensures a smooth mixture.
Separate the eggs, placing yolks in one bowl and whites in another.
Ensure no yolk gets into the whites for better whipping.
Beat the egg yolks until thick and pale, then mix them into the cheese mixture.
Cool the cheese mixture slightly before adding yolks to avoid cooking them.
Whip the egg whites to stiff peaks and gently fold them into the cheese mixture.
Folding gently preserves the airiness of the whites.
Pour the mixture into the soufflé dish and bake for 1 hour and 15 minutes.
Avoid opening the oven during baking to prevent deflation.
Serve immediately with a side salad or your favorite accompaniment.
Soufflés are best enjoyed fresh for maximum fluffiness.
