Soufflé au Fromage — Print Recipe

A towering, trembling dome of air and Gruyère that rises majestically above its ramekin, golden-crusted outside and impossibly light and custardy within.

Ingredients

40g unsalted butter, plus extra for dish
40g all-purpose flour
300ml whole milk
4 egg yolks
5 egg whites
150g Gruyère, finely grated
1 tsp Dijon mustard
Pinch of cayenne
Pinch of cream of tartar
Salt and white pepper

Instructions

1 Butter a soufflé dish and coat with finely grated Parmigiano or breadcrumbs. Preheat oven to 200°C (400°F).
2 Make a béchamel: melt butter, stir in flour, cook 1 min. Gradually whisk in milk, cook until thick and smooth.
3 Remove from heat. Beat in egg yolks one at a time, then Gruyère, mustard, cayenne, salt, and pepper.
4 Whisk egg whites with cream of tartar to stiff, glossy peaks.
5 Fold one-third of whites into the cheese base to lighten it. Gently fold in the remaining whites in two additions.
6 Pour into prepared dish (it should fill to about 1cm below the rim). Run your thumb around the inner edge to create a "top hat" rise.
7 Bake at 200°C (400°F) for 25-28 min until tall, golden, and just set with a creamy centre. Serve immediately — it waits for no one.

Did You Know?

The word soufflé comes from the French "souffler," meaning to blow or puff. A fallen soufflé is still delicious — it just loses its drama.