The Loftiest Soufflé
A classic French cheese soufflé made with Gruyère and Parmesan cheese, creating a light and airy texture that rises beautifully. This elegant dish combines a rich béchamel base with delicately beaten egg whites for the perfect savory soufflé.
Ingredients
- •3 tablespoons unsalted butter plus more, room temperature, for ramekins
- •4 tablespoons finely grated Parmesan, divided
- •3 tablespoons all-purpose flour
- •1 cup cold whole milk
- •1 cup grated Gruyère, divided
- •1 pinch freshly grated nutmeg
- •1 pinch Kosher salt, freshly ground pepper
- •4 large eggs, yolks and whites separated
- •¼ teaspoon xanthan gum (optional)
- •4 8-ounce ramekins
Cooking Instructions
- 1.
Preheat oven to 400°F. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 tablespoons Parmesan (total). Chill for 20 minutes or, covered, up to 1 day.
20 min
- 2.
Melt 3 tablespoons 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 tablespoons 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.
10 min
- 3.
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.
4 min
- 4.
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.
5 min
- 5.
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.
20 min
