“This is a favorite family recipe that our mom, Sylvie Chantecaille has been making us for years. She whips up in no time. We make it on our own but she’s the real master.” – Alex and Olivia Chantecaille
1 stick of butter
3 tablespoons flour
¾ cup shredded Jarlsberg cheese
¾ cup shredded gruyere cheese
2 cups milk
A pinch of Worcestershire sauce
Preheat over 350 Degrees
Melt the butter on low heat in a pan with a heavy base on the stovetop. As the butter melts, mix in the flour but make sure there are no lumps.
In another pan warm up the 2 cups of milk. Once the milk is hot, pour it over the butter mixture. Whisk until perfectly smooth. Make sure the stove is on very low heat. The sauce will start to thicken. Now use a wooden spoon and continue to stir. The consistency should have body. It should be thick and creamy but not hard. You will know it’s done when the wooden spoon is well coated and nothing runs off. When done, remove from the mixture from heat.
Add 1 cup of the cheese. (The two cheeses should be combined). Mix together until the cheese melts and it’s a smooth consistency.
Set aside and let cool.
Separate the six eggs. One by one add the yolks only to the mixture. You want to make sure that the cheese mixture is cool so the eggs don’t cook. A good trick is to put the pan in a bowl of ice. Add a pinch of the Worcestershire sauce.
Now beat the egg whites until firm. Take a spoonful of egg whites and gradually add them into the custard mixture, turning the mixture ever so gently. It’s okay if you have a little white showing.
Butter a soufflé mold and pour the custard into the mold. Sprinkle the half a cup of leftover cheese on top.
Bake at 350 for 35 minutes until fluffy and golden brown on top.