Cheese Souffle

By KDHarmon

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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

•
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.

•
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.

•
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.

•
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.