3 T. butter (plus more for greasing)
3 T. all-purpose flour
1 c. whole milk
1/2 t. salt
1/4 t. black pepper
1/4 t. nutmeg (optional)
4 large eggs, separated
1/2 c. grated cheese (Gruyere, cheddar or Parmesan)
1/2 t. cream of tartar (optional, helps stabilize egg whites)
- Preheat the oven to 375 degrees and prepare ramekins.
- Grease 3- 5 1/2 inch ramekins (or one larger souffle dish) with butter.
- Make the bechamel base by melting the 3 T. butter in a saucepan.
- Stir in the flour and cook for about 1 minute until smooth.
- Slowly whisk in milk, stirring constantly, until the mixture thickens (about 2-3 minutes).
- Remove from heat and stir in salt, pepper and nutmeg. Cool for a few minutes.
- Whisk the egg yolks to the bechamel sauce one at a time.
- Stir in the grated cheese until melted and combined.
- Whip egg whites in a clean bowl until soft peaks form. Add cream of tartar for extra stability. Continue beating until stiff peaks form.
- Gently fold 1/3 of the egg whites into the yolk mixture to lighten it.
- Carefully fold in the rest using a spatula, keeping as much air in as possible.
- Pour the mixture in to 3-5 1/2" ramekins.
- Bake for 20 - 25 minutes or 30 - 35 minutes for a large dish until puffy and golden.
- Serve immediately as souffles deflate quickly.
- Serves 2-3 people.
