Cheese Soufflé - Soufflé au fromage

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C/400°F (180°C fan). Brush the insides of 4 ramekins (325 ml / 1 1/3 cups) generously with the melted butter, using all of it, brushing straight down rather than up. Set them on a baking tray.
2. Warm the milk in a small saucepan over medium heat until steaming but not boiling. Set aside.
3. In a large saucepan over medium heat, melt the 75 g butter, then add the flour. Whisk constantly for about 2 minutes, until smooth and glossy, without letting it brown.
4. Whisk in a third of the hot milk vigorously until thick. Add half of the remaining milk and whisk until smooth, then add the rest of the milk with the salt and pepper. Whisk for 30 seconds to 1 minute until thick and smooth. It should hold a spatula trail briefly before slowly sinking back.
5. Turn off the heat. Whisk in the egg yolks one at a time until fully combined. Turn the heat back to medium, whisk in the grated Gruyère until melted, scrape down the sides, cover and set aside.
6. Beat the egg whites with the cream of tartar on medium speed for 2 minutes, then on high for 30 seconds, until firm peaks form.
7. Whisk a quarter of the egg whites into the Mornay sauce to loosen it. Then fold a third of the remaining whites in gently with a spatula, using slow sweeping motions from the bottom of the bowl, until mostly combined. Repeat twice more with the rest of the whites. A few lumps are fine.
8. Spoon the mixture evenly into the ramekins, filling to about 1 cm / 0.4 in below the rim. Smooth the tops lightly and wipe the inside rims clean with your thumb.
9. Bake for 20 minutes, until tall and golden. Do not open the oven door during baking. The soufflés are done when they jiggle slightly when the ramekin is shaken. Serve immediately.

Summarized from RecipeTin Eats's video. Watch it for the details.

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EggCheeseMilkCreamGruyère cheese