Modern Egg Soufflé

Ingredients

• 2 tablespoons Butter (Unsalted butter recommended)
• 2 tablespoons All-purpose flour
• 1 cup Milk (Whole milk recommended for richness)
• 1 cup Heavy cream
• 4 Large eggs (Separated)
• 1 teaspoon Salt
• 0.125 teaspoon Cayenne pepper (Pinch)
• Ingredients for White Sauce I (optional) (See instructions for details)

Instructions

1. 1In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. Gradually pour in the scalded milk and cream, whisking continuously to prevent lumps. Cook in a double boiler or over very low heat for 5 minutes, stirring occasionally, until the sauce thickens.
2. 2Remove the sauce from the heat. In a separate bowl, beat the egg yolks until thick and lemon-colored. Gradually whisk the beaten egg yolks into the warm sauce. Add the salt and cayenne pepper. Mix well to combine.
3. 3In a clean, dry bowl, beat the egg whites until stiff peaks form.
4. 4Gently fold the beaten egg whites into the yolk mixture in two or three additions, being careful not to deflate the whites. This will create the airy texture of the soufflé.
5. 5Preheat oven to 350°F (175°C). Butter a 1.5-quart soufflé dish or individual ramekins. Pour the soufflé mixture into the prepared dish(es). Place the dish(es) in a larger baking pan and add hot water to the pan, reaching about halfway up the sides of the soufflé dish(es). Bake in the preheated oven for 30-35 minutes, or until the soufflé is puffed and golden brown. The center should be set but still slightly wobbly.
6. 6Serve the soufflé immediately after baking, as it will begin to deflate as it cools. Optional: Serve with White Sauce I, highly seasoned with celery salt, paprika, and onion juice.
7. 7To make White Sauce I: Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute. Gradually whisk in 1 cup of milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with celery salt (1/4 tsp), paprika (1/4 tsp), and onion juice (1/2 tsp). Adjust seasonings to taste.