Description
Light, fluffy, and cheesy, these soufflés are a showstopper for any special occasion. Serve immediately for best results!
Ingredients
Units
Scale
- 1/2 cups (118 ml) unsalted butter
- 1/3 cups (80 ml) Parmesan cheese, grated
- 6 tbsp all-purpose flour
- 3/4 tsp salt
- 1/8 tsp freshly grated nutmeg
- 1/8 tsp cayenne pepper
- 1/8 tsp dry mustard powder
- 1/8 tsp white pepper
- 2 cups (473 ml) milk
- 1 cups (237 ml) packed sharp Cheddar cheese, shredded
- 1/3 cups (80 ml) packed Gruyere cheese, shredded
- 7 eggs, room temperature, separated
- 2 additional egg whites, room temperature
- 1/2 tsp cream of tartar
Instructions
- 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.
- Preheat oven to 375°F (190°C).
- In a medium bowl, add flour, salt, nutmeg, cayenne, mustard powder, and white pepper. Stir to blend. Set aside.
- In a small saucepan, warm milk over medium heat.
- In a large high-sided saucepan or stock pot, melt the remaining 5 tablespoons of 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 a medium bowl. Add a generous spoonful, about 1/3 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.
- Place 9 egg whites in a bowl of an 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.
- Fold 1/4 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 the top of each ramekin using the back of a spoon or offset spatula. Run your thumb around the perimeter of each ramekin making a trough about 1/2-inch deep.
- Bake soufflés for 20 to 25 minutes at 375°F (190°C) until puffed and golden. Centers should be set and shake slightly when soufflés are ready to remove from the oven.
- Serve immediately.
Notes
- For even cooking, ensure your ramekins are uniformly coated with butter and Parmesan cheese and pre-chilled.
- If you don’t have Gruyere, substitute with a similar firm, nutty cheese like Swiss or Fontina.
- Leftover soufflés are best enjoyed within an hour of baking as they quickly deflate, but they’re still delicious cold.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Oven-Baking
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 15
- Fiber: 1
- Protein: 15
- Cholesterol: 200