Four Cheese Chive Souffle

This is a cheesy, savoury soufflé that you can serve as an appetiser. We had this during New Year's Eve dinner at home.  The soufflé is light and airy and can be an impressive start for a gourmet meal, but it's very easy to make. I asked my teenaged son to help me with this (well, he practically did almost everything...but he just didn't know it!)




FOUR CHEESE CHIVE SOUFFLE
Serves 5


Freshly grated parmesan cheese, for coating the ramekins
Softened butter to coat the ramekins
3 tablespoons butter
1 cup evaporated milk
3 tablespoons all purpose flour
1/2 teaspoon paprika
pinch of white pepper
1/4 teaspoon salt
4 eggs, separated
1 cup of cheese (we used shredded gouda, cheddar, parmesan and mozzarella, mixed together and tightly packed)
1/2 cup chopped, fresh chives

Procedure:

1.  Preheat oven to 400F.

2. Prepare the ramekins by generously brushing them with softened butter.  Sprinkle the ramekins with shredded parmesan, making sure that the sides and bottom are coated with the cheese. Put them on top of a baking sheet and set aside.

3. To make the soufflé base, start by making a rue.  Heat a saucepan with the 3 tablespoons butter until melted.  Add the 3 tablespoons of flour and mix quickly with a wire whisk until fully integrated with the butter and slightly browned.  Add the milk and turn up the heat.  Keep mixing with the whisk until the sauce thickens.  Add the paprika, pepper and salt and mix.  Remove from the heat and set aside. Cool until room temperature before you go to the next step. (This soufflé base can be made ahead.)

4.  Separate the eggs. MAKE SURE the soufflé base is cool before you add the egg yolk one by one, or it will turn into an omelet! Whisk briskly after each yolk is added.

5.  Whisk the egg whites with an electric mixer until you have stiff peaks.  Fold the egg whites into the yolk mix, using a metal spoon.

Fold the cheese and chives alternately. Do it quickly so that the egg whites don't deflate.

6.  Spoon the mixture into the ramekins.  (If I had to do this all over again, I would not fill them up to the brim and would leave a half centimeter space from the top.  I had some mixture left over and with the excess, I could make another soufflé).

Place it into the oven and bake for 20 to 25 minutes. Do NOT open the oven at this time.  Take them out when they are puffy and brown, and enjoy IMMEDIATELY, because they tend to deflate.