Soufflé au Fromage
Ingredientsfor 2
380
Cal
22g
Protein
14g
Carbs
26g
Fat
- 13 tablespoons unsalted butter, plus softened butter for ramekins
- 23 tablespoons all-purpose flour
- 31 cup whole milk, warm
- 44 large egg yolks
- 55 large egg whites
- 61 cup Gruyère cheese, finely grated
- 7¼ cup Parmigiano Reggiano, finely grated, plus more for dusting
- 81 teaspoon Dijon mustard
- 9Pinch of nutmeg
- 10Pinch of cream of tartar
- 11Salt, white pepper to taste
Instructions
- 1
Preheat oven to 400°F. Butter 4 individual ramekins (or one large 2-quart soufflé dish) with vertical strokes. Dust with Parmigiano, tapping out excess. Refrigerate until needed.
- 2
Make the béchamel base: melt butter over medium heat. Whisk in flour and cook 2 minutes until blonde. Whisk in warm milk and cook, stirring constantly, until thick enough to hold a channel when a spoon is drawn through, about 4 minutes. Remove from heat.
- 3
Beat egg yolks into the warm béchamel one at a time. Stir in Gruyère, Parmigiano, mustard, and nutmeg. Season with salt and white pepper. The base can be made up to this point and held at room temperature for 1 hour.
- 4
Beat egg whites with cream of tartar to stiff, glossy peaks. Fold ¼ into the cheese base vigorously to lighten it. Gently fold in the remaining whites in two additions with wide, sweeping motions.
- 5
Fill the prepared ramekins to ¾ full. Run your thumb around the inside rim. Bake at 400°F for 12–15 minutes (for individual) or 25–30 minutes (for large dish) until puffed dramatically above the rim and golden on top but still with a gentle jiggle in the center. Serve absolutely immediately.