He won't get chopped

A t.v. show we really like is Chopped on the Food Network.  The show starts with four chefs battling to become the Chopped Champion by cooking for three rounds and not get eliminated by the judges who decide who the best chef is.  The other night we were watching the show and one of the dishes was a soufle'.  Spark, on his own, looked up a recipe on the Internet and, with the help of Dad, made us all a souffle' for a treat.

Chef Spark

Basic Souffle' Recipe

3 eggs

3/4 cup milk

3 Tbsp. flour

3 Tbsp. butter

1 1/4 cup cheese

1/8 tsp. creme of tartar

Pre-heat oven to 350 degrees.

Separate the egg yolks from the egg whites.   Be sure that there is no egg yolk in with the whites or they will not whip up.

Heat the milk until hot but not boiling.  Mix the flour and melted butter together to make a roux.  Stir the butter and flour constantly until it just begins to turn light brown.  Add a small amount of the milk into the roux and mix.  Then add the rest of the milk and stir with a whisk until you have a simple white sauce.  Reduce heat. 

Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well.  Be very careful to keep the heat low or else the egg yolks will temper and you will have a mess.  Reduce the heat to the lowest setting,  slowly add the cheese and keep the sauce only warm enough to continue melting the cheese.

Using a mixer, beat the egg whites with the creme of tartar until they are stiff but not dry, this will be just when they peak.

Add 1/4 of the egg white to the sauce and mix.  Fold the sauce into the egg whites.  It is perfectly okay if there are bits of white, it needs to be folded in not mixed in.

Place the mixture in buttered and floured baking dishes.  Bake for 30-35 minutes.

Aren't they gorgeous?  Serve immediately.  When souffle' cool they begin to collapse.  We had these with a bit of butter and they were so, so good.  Thanks Spark!