Soufflé au Fromage

Soufflé au Fromage ingredients

• 2 tbsp Unsalted butter
• 2 tbsp Parmesan cheese
• 1.5 cups Whole milk
• 3 tbsp Unsalted butter
• 3 tbsp All-purpose flour
• 4 Large egg yolks
• 1 cup Gruyère cheese
• 0.25 tsp Nutmeg
• 0.75 tsp Salt
• 0.5 tsp Freshly ground black pepper
• 5 Large egg whites
• 0.125 tsp Cream of tartar

How to make Soufflé au Fromage

1. Preheat your oven to 400°F (200°C). Generously grease four 6-ounce soufflé ramekins with 2 tablespoons of unsalted butter, ensuring to coat the bottom and sides thoroughly.
2. Dust the buttered ramekins with 2 tablespoons of finely grated Parmesan cheese, rotating them to coat evenly, then tap out any excess. Place the prepared ramekins on a baking sheet.
3. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add 3 tablespoons of all-purpose flour and whisk continuously for 1-2 minutes to create a smooth roux, cooking out the raw flour taste.
4. Gradually whisk in 1.5 cups of whole milk, a little at a time, until completely smooth. Continue whisking constantly over medium heat for 3-5 minutes, until the mixture thickens into a glossy béchamel sauce.
5. Remove the béchamel from the heat and let it cool for 2 minutes. Whisk in the 4 large egg yolks one at a time until fully incorporated. Stir in 1 cup of finely grated Gruyère cheese, 0.25 teaspoon of nutmeg, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper until the cheese is melted and combined.
6. In a large, clean bowl, or the bowl of a stand mixer, beat the 5 large egg whites (and optional 0.125 teaspoon cream of tartar) with an electric mixer on medium-high speed until stiff, glossy peaks form, approximately 3-5 minutes. Be careful not to overbeat, as they can become dry.
7. Gently fold about one-third of the whipped egg whites into the cheese mixture using a spatula to lighten it. This helps to adjust the density of the base mixture before adding the rest of the whites.
8. Carefully add the remaining two-thirds of the egg whites to the lightened cheese mixture. Fold them in gently using a cutting and folding motion, trying to preserve as much air as possible, until just combined and no streaks of white remain.
9. Divide the soufflé mixture evenly among the prepared ramekins. You can run your thumb around the rim of each ramekin to create a clean edge, which encourages the soufflé to rise straight up.
10. Bake for 30-35 minutes, or until the soufflés are beautifully golden brown, well-risen, and lightly firm to the touch. Do not open the oven door during the first 25 minutes of baking, as this can cause them to collapse.
11. Serve the soufflés immediately, straight from the oven, as they begin to deflate quickly. Garnish with a pinch of fresh chives or a sprinkle of additional grated cheese if desired.

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