Gruyère and Parmesan cheeses shine in this classic Cheese Soufflé.
Cheese Soufflé
Makes 4 to 6 servings
Ingredients
- 1 tablespoon unsalted butter, melted
- 3 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1⅔ cups whole milk
- 4 ounces shredded Gruyère cheese
- 4 ounces freshly grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground red pepper
- 6 large eggs, separated
- ½ teaspoon cream of tartar
Instructions
- Preheat oven to 375°. Position rack in lower third of oven.
- Brush a 1½-quart baking dish with melted butter. Place on a rimmed baking sheet.
- In a large saucepan, melt 3 tablespoons butter over medium heat. While stirring constantly, gradually add flour until fully combined and forms a ball. Cook, stirring constantly, until raw flour smell is gone, 2 to 3 minutes.
- While gently stirring, gradually add milk, and continue to stir until mixture is well incorporated and smooth. Remove from heat, and let cool slightly, stirring occasionally, about 5 minutes. Stir in Gruyère, Parmesan, mustard, salt, white pepper, and red pepper. Add egg yolks, and vigorously stir together until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, add egg whites and cream of tartar. Whisk at medium-low speed until frothy, 1 to 2 minutes. Gradually increase speed to medium-high. Whisk until stiff peaks form, 3 to 4 minutes. Gently fold egg whites into batter, in 3 batches, until just combined. Pour batter into prepared dish.
- Bake until risen and golden brown in color, 30 to 45 minutes. (Do not open oven while baking.) Serve immediately.
