Soufflé au roquefort

With the soufflé, you want the dish to grow and expand. However, you cannot rush this process. Timing is everything.

Ingredients

1 cup milk

3 egg yolks

3 tablespoons flour

1 teaspoon good mustard

Dash of pepper

2-3 oz Roquefort cheese

4 egg whites

Pinch of cream of tartar

Heat milk on stovetop over medium heat. Meanwhile, whisk egg yolks in a separate bowl with a spoonful of water. Add the flour to the egg yolks and blend until smooth. Stir in a few spoonfuls of hot but not boiling milk into the yolk mixture. Boil the remaining milk and then add it to the egg yolks. Whisk entire mixture over stovetop until it boils and thickens. Turn heat down to a simmer and add mustard and pepper. Stir in the cheese until it melts. Once the mixture comes to a boil again, remove from heat and cover. Beat egg whites with cream of tartar until stiff peaks form. Contemplate the implications of this oh-so-frequent pairing of the act of beating resulting in the formation of stiff peaks. Pour the soufflé base into a bowl and fold in the egg whites, one third at a time. Pour the mixture into a buttered and floured soufflé mold, smoothing the top with a spatula. Bake for 5 minutes at 475° then for another 5-8 minutes at 425°. Serve immediately.