Soufflé au Fromage

Ingredients

• 3 Eggs, separated
• 100 g Gruyère cheese, finely grated
• 20 g Parmesan cheese, grated(optional)
• 250 ml Whole milk
• 40 g Unsalted butter
• 35 g All-purpose flour
• 1 tsp Dijon mustard(optional)
• 1/4 tsp Salt
• 1/4 tsp Freshly ground black pepper
• 1/4 tsp Cream of tartar(optional)

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Butter two 8-oz ramekins and dust with grated Parmesan. Position a rack in the lower third of the oven.

2. 2

   Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 2 minutes to make a roux. Gradually whisk in the milk and simmer 3–4 minutes until thick, then season with salt, pepper, and Dijon. Remove from heat.

3. 3

   Whisk the egg yolks into the béchamel one at a time, then fold in the Gruyère until melted and smooth. Let the base cool for 5 minutes.

4. 4

   Beat the egg whites with the cream of tartar to firm, glossy peaks. Fold one-third into the base to lighten it, then gently fold in the remainder, leaving a few streaks.

5. 5

   Divide the batter between the ramekins, smoothing the tops. Bake for 22–25 minutes until puffed and golden.

6. 6

   Remove the soufflés and let them settle for 5 minutes, then run a knife around the edges and invert each onto a small baking sheet. They will deflate slightly.

7. 7

   Return to the 190°C oven and bake a second time for 8–10 minutes until tall and molten in the center. Serve immediately.