French
Cheese Soufflé
A deeply savory Gruyère soufflé with a bronzed crown, custardy center, and enough structural support to rise reliably. A butter-and-Parmesan coating gives the batter traction; a well-cooked béchamel b
4 servings · 25 minutes prep · 32 minutes cook
Ingredients
Prepare the dish
- 1 tablespoon (14 g) unsalted butter, softened
- 2 tablespoons (12 g) finely grated Parmesan
Soufflé base
- 3 tablespoons (42 g) unsalted butter
- 3 tablespoons (24 g) all-purpose flour
- 1 cup (240 ml) whole milk, warmed
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper
- Pinch freshly grated nutmeg
- 4 large egg yolks, room temperature
- 1 1/4 cups (125 g) finely grated Gruyère
Egg whites
- 5 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
Directions
Prepare the oven and base
- Heat the oven to 400°F (205°C) with a rack in the lower-middle position. Butter a straight-sided 1 1/2-quart (1.4 L) soufflé dish with upward strokes; coat the bottom and sides with Parmesan.
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook 1 minute, until foamy but not browned. Gradually whisk in warm milk. Cook 2 to 3 minutes, whisking, until the base is smooth, very thick, and pulls from the pan.
- Remove from heat; whisk in salt, mustard, cayenne, and nutmeg. Cool 5 minutes, then whisk in yolks one at a time and stir in Gruyère. The base should be warm, not hot.
Fold and bake
- Beat egg whites and cream of tartar to glossy medium-stiff peaks: the tip should stand with a slight curl, not look dry.
- Stir one-quarter of the whites firmly into the cheese base to lighten it. Fold in the remainder in two additions with a broad spatula, rotating the bowl and stopping as soon as only a few white wisps remain.
- Transfer to the dish, smooth the top, and run a thumb around the inside rim to form a shallow channel. Put in the oven and immediately reduce the temperature to 375°F (190°C).
- Bake without opening the door for 27 to 32 minutes, until risen and deeply golden; the center should tremble slightly but not slosh. Serve immediately.
