Gruyere Souffle
- 7 large eggs, separated, whites at room temperature
- 1 ½ cups milk
- 6 T all-purpose flour
- ½ cup thinly sliced scallion, including green
- 3 T unsalted butter
- ¾ lb. Gruyere, grated (about 3 ½ cups)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Heat oven to 350 and lightly oil a 13"x9"x2" baking dish.
In a bowl whisk together yolks and milk. Pour flour into another bowl and whisk in milk mixture in a slow stream.
In a large skillet, cook scallions in butter over moderately low heat until softened. Add custard mixture and bring to a boil over moderate temperature, whisking constantly (mixture will be very thick).
Add Gruyere and cook mixture, stirring, until cheese is just melted. Transfer to a large bowl and season with salt and pepper.
In another bowl beat egg whites with baking soda, powder, and salt until they hold soft peaks. Stir 1/3 of whites thoroughly into cheese mixture, then fold in remaining whites.
Pour mixture into baking dish and bake in upper third of oven for 25-30 minutes until it is puffed. Serve at once.
Serves 8.
