Best Cheese Soufflé
Light, airy, and rich withnutty Gruyere and Parmesan. This classic French cheese soufflé½½ is easier thanit looks and perfect for elegant appetizers or special lunches.
Ingredients
- 4 tablespoons butter plus more for dish
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese plus more for coating
- 4 large eggs separated
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- Pinch of cream of tartar
- Fresh chives for garnish
Instructions
- Preheat oven to 375 degrees F. Butter a 1.5-quart soufflé½½ dish. Coat with grated Parmesan.
- Melt 4 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in milk. Cook, stirring constantly, until thickened (about 5 minutes).
- Remove from heat. Stir in Gruyere, 1/2 cup Parmesan, Dijon mustard, nutmeg, salt, and pepper.
- Whisk in egg yolks one at a time. Set aside.
- In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
- Gently fold 1/3 of egg whites into cheese mixture to lighten. Fold in remaining whites carefully.
- Pour into prepared dish. Run thumb around the edge to create a "collar."
- Bake for 25-35 minutes until puffed and golden. Do not open oven door during baking.
- Serve immediately with fresh chives.