0.5 cup (50 g) grated sharp cheddar cheese (see notes)
3 large egg yolks
3 large egg whites
Instructions
1. Heat the oven to 300°F (150°C). Butter a 1-quart (950 ml) baking dish, approximately 6 inches (15 cm) in diameter.
2. Scald the milk (a technique in which milk is heated to just below a simmer, about 180°F / 82°C, until small bubbles form around the edge of the pan — do not boil). Remove from heat and set aside.
3. In a medium heavy saucepan over medium heat, melt the butter. Add the flour and stir constantly for 1–2 minutes, until the mixture is pale and smells faintly nutty — this is a roux. Gradually pour in the scalded milk, whisking continuously, and cook 1–2 minutes more until the sauce is thick and smooth and pulls away slightly from the sides of the pan.
4. Remove the pan from the heat. Stir in the salt, cayenne, and grated cheese until the cheese is fully melted and incorporated.
5. Beat the egg yolks until they are pale lemon-yellow and slightly thickened, about 1–2 minutes. Stir the beaten yolks into the warm cheese mixture. Allow the mixture to cool to room temperature, approximately 10–15 minutes, until the outside of the pan feels only faintly warm.
6. In a clean bowl, beat the egg whites until stiff and dry — that is, until they hold firm, non-glossy peaks and do not slide when the bowl is tilted. Using a large rubber spatula, gently cut and fold the egg whites into the cooled cheese base in two or three additions, working until no large white streaks remain but taking care not to deflate the mixture.
7. Pour the batter into the prepared buttered baking dish. Bake at 300°F (150°C) for 20–25 minutes, until the soufflé is well risen, the top is golden brown, and the center jiggles only slightly when the dish is nudged — a skewer inserted 1 inch (2.5 cm) from the edge should come out clean while the very center remains creamy.
8. Serve immediately, as the soufflé will begin to deflate within a few minutes of leaving the oven.
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