Foolproof Cheese Souffles
Serving Size / Yield
- 4 lg. eggs
- 1/2 C. Gruyere cheese, grated
- 1/3 plus one tablespoon all-purpose flour
- 3 1/2 Tbs. unsalted sweet cream butter
- 12 oz. whole milk
- 1 tsp. each salt, pepper, nutmeg, and paprika
Butter souffle ramekins and lightly sprinkle with flour. Place on lowest possible oven rack and turn on the broiler.
In two small bowls, separate the egg yolks and egg whites, discarding or saving one of the yolks (it will not be needed). Place the eggs aside.
In a small saucepan, melt the butter and milk together over medium-low heat. Add the flour slowly, whisking as you do. When all flour is added and the mix is thickened, set aside but keep warm. Slowly add the egg yolks and gently mix.
Add the grated cheese to the eggs and bechamel sauce, and season. In a stand mixer, beat the egg whites until stiff.
Slowly fold the whipped egg whites into the egg mixture, one spoonful at a time. Leave approximately two tablespoons at the end. Loosely fold the final two tablespoons of egg whites in, it does not have to be well incorporated.
Gently pour the batter into the prepared ramekins (about halfway). Broil for about 2 1/2 to 3 minutes, then bake for 20-25 minutes at 400 degrees.