Savoury Cheese Souffle

Instructions

• Position rack in bottom of oven, then preheat to 400F. Spray the inside of a 1-L soufflé dish (or 6-in.-wide x 3-in.-high cake pan) with oil, then sprinkle over 1 tbsp flour. Tilt to cover bottom and sides. Flip upside down over a sink to release excess flour. Refrigerate until ready to use.

• Melt butter in a medium saucepan over medium-low heat. Whisk in flour. Whisk continuously until mixture turns foamy and begins to bubble, 2 to 3 min. Gradually whisk in milk. Increase heat to medium. Whisk continuously until sauce thickens to a pudding-like consistency and bubbles, 3 to 4 min. Whisk in Dijon and salt. Season with pepper. Scrape milk mixture into a large bowl and set aside to cool slightly, 10 min.

• Meanwhile, beat egg whites with cream of tartar in a large bowl, using an electric mixer on medium-high, until stiff, about 3 min.

• Set chilled soufflé dish on a baking sheet. Stir yolks into milk mixture until combined. Stir in cheese. Gently fold one-third of egg white mixture into milk mixture, then remaining egg whites. Mixture should be fluffy. Carefully scrape soufflé mixture into chilled dish.

• Bake soufflé on bottom rack until puffed and dark golden on top, 25 to 30 min. Carefully remove from oven. Sprinkle with parsley. Scoop soufflé with a serving spoon and serve immediately. (Once you dig into the soufflé, it will deflate very quickly.)