Yield: Serves 8 | Prep Time: 50 minutes | Cook Time: 40-45 minutes
While many Americans grew to love soufflés back in the ’50s and ’60s, my own love for the dish developed when I lived in France. I’ve made all sorts of soufflés, from savory to sweet, but this classic breakfast version might be my favorite of the bunch.
INGREDIENTS
⅓ cup unsalted butter, cut into cubes
⅓ cup all-purpose flour
2 cups whole milk
1 teaspoon dry mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground white pepper
2 pinches of grated nutmeg
1½ cups shredded Gruyère cheese
1 cup shredded cheddar cheese
¼ cup shredded Parmesan cheese
6 large eggs
½ teaspoon cream of tartar
DIRECTIONS
- In a small saucepan, melt the butter over medium-high heat. Stir in the flour and mix until smooth, about 1 minute. Slowly whisk in the milk, mustard, salt, white pepper, and nutmeg.
- Bring to a boil and cook, stirring continuously, for 1 to 2 minutes, or until thickened. Reduce the heat to medium, add the Gruyère, cheddar, and Parmesan, and stir until melted. Remove from the heat and transfer to a large bowl to cool.
- Separate the eggs. Place the egg whites in a medium bowl and let sit for 30 minutes.
- In a small bowl, beat the egg yolks until thick, about 4 minutes. Slowly stir in ⅓ cup of the hot cheese mixture to temper the eggs.
- Add the tempered egg yolk mixture to the remaining cheese mixture and stir until combined. Let cool for 20 to 30 minutes.
- Preheat the oven to 325°F. Place eight ungreased 8-ounce ramekins in 2 baking pans.
- Beat the egg whites with the cream of tartar on high speed until stiff.
- Using a spatula, stir about one-quarter of the egg whites into the cheese mixture. Carefully fold in the rest of the egg whites.
- Spoon the mixture into the ramekins, filling them about three-quarters full. Pour 1 inch of hot water into the baking pan around the ramekins, being careful not to get water in the soufflés.
- Bake for 40 minutes, or until the tops have puffed up and are golden.
- Remove from the water and serve.