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Ingredients
- 4 4 4 tablespoons unsalted butter, plus softened butter for brushing
- 1/4 1/4 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 1/4 2 cup plus 2 tablespoons all-purpose flour
- 1 1/2 1 1/2 1/2 cups milk
- 3/4 3/4 3/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon cayenne
- 6 6 6 large eggs, separated
- 8 8 8 ounces coarsely shredded Gruyère cheese (2 packed cups)
- 1/2 1/2 1/2 teaspoon cream of tartar
- 1 1. Preheat to 400 1-cup 2 400 F and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano- Reggiano and set them on a sturdy baking sheet.
Preparation
Step 1
MAKE AHEAD
The recipe can be prepared through Step 2 and refrigerated overnight. The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.