Karen Stiegler: Hello and Bonjour! My name is Karen Stiegler and I am here today to show you how to make a traditional French souffl. I will take you through the complete process of making a spectacular dish.

First of all we are going to talk about preparing the ingredients, the oven, and the mould. After that we will prepare the base for the souffl. Next we will beat the egg whites; next we will combine the sauce with the white and put the souffl in the oven to bake. And finally, we will remove the souffl from the oven and serve it. The tools you will need for this recipe includes a measuring spoon set, a dry measuring cup set, a liquid measuring cup, a grater, several small bowls, a two to three quart saucepan, a wooden spoon, an electric mixer with whisk attachment and bowl, a large plastic or rubber spatula and a round two quart porcelain or glass souffl mould with straight sides. The ingredients you will need for this recipe includes six large eggs, four table spoons of butter plus extra for preparing the mould, two to three table spoons of grated parmesan cheese, one quarter cup all-purpose flour, one and a quarter cups of whole milk, one quarter teaspoon of salt, six ounces of Gruyere or Swiss Emmental cheese and one quarter teaspoon cream of tarter.

Please remember that kitchen safety is always important. Be careful when you are using sharp knives, hot ovens and hot stoves. If you have young children in the kitchen, make sure they are closely supervised.

Before we begin, let me tell you a little bit about myself. I am a culinary educator recipe tester and recipe developer. I have a diploma from Le Cordon Bleu in Paris and I have over ten years experience teaching Private hands-on and demonstration Courses. I also specialize in healthy baking and cater American and French pastries, cakes, and candies. So there we are ready to get started making our traditional French souffl.