- 4
Ingredients
- Special Equipment:
- 3 tablespoonsunsalted butter plus more, room temperature, for ramekins
- 4 tablespoonsfinely grated Parmesan, divided
- 3 tablespoonsall-purpose flour
- 1 cupcold whole milk
- 1 cupgrated Gruyère, divided
- Pinch of freshly grated nutmeg
- Kosher salt, freshly ground pepper
- 4 large eggs, yolks and whites separated
- 1/4 teaspoonxanthan gum (optional)
- Four 8-ounce ramekins
Preparation
Step 1
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Preheat oven to 400°. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 Tbsp. Parmesan (total). Chill for 20 minutes or, covered, up to 1 day.
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Melt 3 Tbsp. butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 Tbsp. Parmesan and 1/2 cup Gruyère; stir until melted. Add nutmeg and season with salt and pepper. Transfer béchamel to a medium bowl and cover with plastic wrap; set aside.
•
Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum, if using. Using an electric mixer, beat egg whites until firm but not stiff, 3–4 minutes.
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Stir egg yolks into béchamel. Gently stir in 1/4 of beaten egg whites to loosen béchamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.
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Divide mixture among ramekins; sprinkle with 1/2 cup Gruyère;. Run your finger around inside lip of ramekins, cleaning edges. Bake until soufflés rise, centers are set, and cheese is golden brown, 18–22 minutes. Serve immediately.