Cheese Soufflé

By GialloZafferano · 60 min

Ingredients

Instructions

1. Generously butter the ramekins over their entire surface.
2. Melt the butter with salt, pepper and nutmeg, then stir in the flour. Gradually add the warm milk and bring to a boil; the mixture will be very thick. Remove from the heat, stir in both cheeses until fully combined, and let cool slightly.
3. Add the egg yolks one at a time (two first, the last one at the end). Let the mixture cool completely.
4. Beat the egg whites to soft peaks. Gently fold a portion of the cheese mixture into the whites, then fold in the rest from the bottom up until fully incorporated.
5. Pour the mixture into the prepared ramekins and sprinkle with a little grated Parmesan.
6. Preheat the oven conventionally to 325°F (160°C) and bake for 10 minutes. Switch to convection at 325°F (160°C) and bake 10 more minutes without opening the door. Raise the heat to 400°F (200°C) and bake 10 more minutes.
7. When done, turn off the oven and let the soufflé rest inside for 2 minutes. Serve immediately.

Summarized from GialloZafferano's video. Watch it for the details.

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