Simple Cheese Soufflé

When I was young, my mother used to make a version of a cheese soufflé that was easy to prepare, a non-fragile variation of the classic cheese soufflé.

This is as close as I can come to duplicating it. It can sit for a bit before you serve, although it will always lack the high crown of the basic French style.

My mother’s soufflé fed both my parents and me for supper, back in the days when Americans ate smaller portions. These days, I prefer to allow half a soufflé per person.

Add a crisp green salad and a crusty baguette and you have an elegant lunch or simple supper.

Serves 2-3

• 2 slices of whole wheat bread
• 1 cup low-fat organic milk
• 1 cup grated Gruyére cheese
• 1 tablespoon unsalted organic butter
• sea salt and ground white pepper
• pinch of cayenne
• 2 egg yolks
• 3 egg whites

1. Preheat oven to 350 degrees.

2. Using a food processor, process the bread into crumbs.

2. In a medium-sized saucepan, scald the milk.

3. Add the bread crumbs, grated cheese, butter, cayenne, salt and pepper.

4. Cook over low heat, stirring, until the cheese melts.

5. Remove from heat. Stir in egg yolks.

6. Beat the egg whites until stiff. Fold in to soufflé mixture.

7. Pour into a buttered soufflé dish.

8. Bake for 30 minutes.