Ingredients
Equipment
Method
- Brush the inside of a large ramekin with softened butter using vertical, upward strokes, then dust completely with grated parmesan cheese.
- Melt the four tablespoons of butter in a saucepan over medium heat, whisk in the flour, and cook for one minute until it smells lightly toasted.
- Pour in the cold milk slowly while whisking vigorously, and simmer for two minutes until the mixture is incredibly thick.
- Remove from heat and stir in the grated Gruyere, Dijon mustard, salt, and cayenne pepper until completely smooth and melted.
- Beat the egg yolks into the hot cheese mixture one at a time, mixing rapidly to prevent scrambling.
- Whip the egg whites and cream of tartar in a clean glass bowl using an electric mixer until stiff, glossy peaks form.
- Stir one third of the whipped whites vigorously into the cheese base to lighten it, then gently fold in the remaining whites until no streaks remain.
- Pour the batter into the prepared dish, run your thumb around the inside rim to create a collar, and bake at 375°F (190°C) for 30 minutes until puffed and golden.
Nutrition
Notes
Serve immediately, as the souffle will begin to deflate within minutes of leaving the oven. Leftovers can be stored in the fridge for up to 2 days but will not rise again when reheated.