Soufflés have an almost magical quality about them. What starts as a batter in a ramekin will quickly climb and rise high above the dish.
By Taylor Mathis & Sally James
Do you have something to celebrate? Try serving a soufflés for your special occasion. Soufflés have an almost magical quality about them. What starts as a batter in a ramekin will quickly climb and rise high above the dish. This light, fluffy, and cheesy dish will impress your guests and make a delicious entrée at any celebratory breakfast, brunch, or dinner. Once they are done, serve immediately to guests.
- ½ cup (1 stick) unsalted butter, divided
- ⅓ cup Parmesan cheese, grated
- 6 tablespoons all-purpose flour
- ¾ teaspoon salt
- ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon dry mustard powder
- ⅛ teaspoon white pepper
- 2 cups milk
- 1 cup packed sharp Cheddar cheese, shredded
- ⅓ cup packed Gruyere cheese, shredded
- 7 eggs, room temperature, separated
- 2 additional egg whites, room temperature
- ½ teaspoon cream of tartar
- Butter 6 soufflé ramekins (6 to 8 ounce) generously, using 3 tablespoons of butter. Coat each ramekin with Parmesan cheese. Place ramekins in refrigerator and chill at least 30 minutes.
- While ramekins are chilling, preheat the oven to 375°F. In medium bowl, add flour, salt, nutmeg, cayenne, mustard powder and white pepper. Stir to blend. Set aside.
- In small saucepan, warm milk over medium heat.
- Meanwhile, in large high-sided saucepan or stock pot, melt remaining 5 tablespoons butter over medium heat. Add flour mixture and stir. Cook flour and butter, stirring frequently, for 3 minutes. Add warm milk and stir until well blended. Mixture will be very thick. Cook on medium heat, stirring, for 2 minutes. Add Cheddar and Gruyere. Stir to blend. Remove pan from heat.
- Place egg yolks in medium bowl. Add generous spoonful, about ⅓ cup, of warm cheese mixture to egg yolks and stir rapidly to blend. Add another spoonful of cheese mixture to yolks. Again, stir rapidly to blend. Pour tempered egg yolks into remaining cheese mixture and stir to blend. Set cheese base aside and cool until lukewarm.
- Meanwhile, place 9 egg whites in bowl of electric mixer. Add cream of tartar. Bring mixer to low speed and beat until whites begin to froth.
- Increase mixer speed and beat whites until glossy and form soft peaks. (If whites are beaten until they form stiff peaks, they will be difficult to fold into cheese base).
- Fold ¼ of egg whites into lukewarm cheese base. Continue folding beaten egg whites by fourths until they are all incorporated. Remove ramekins from refrigerator. Divide soufflé batter equally between the 6 ramekins. Spread soufflé base evenly over top of ramekin using back of spoon or offset spatula. Run your thumb around perimeter of each ramekin making trough about ½-inch deep. Bake soufflés 20 to 25 minutes until puffed and golden. Centers should bet set and shake slightly when soufflés are ready to remove from the oven. Serve immediately.