Description
JB’s Cheese Soufflé is an enchanting dish that transforms basic ingredients into a luxurious culinary experience.
Ingredients
Scale
- 2 cups Full Fat Milk
- 4 tablespoons Unsalted Butter
- 1/2 cup Plain Flour (All-Purpose)
- 1 teaspoon Cooking Salt / Kosher Salt
- 1/2 teaspoon Ground White Pepper
- 1 cup Gruyère Cheese
- 4 large Egg Yolks
- 6 large Egg Whites
- 1/4 teaspoon Cream of Tartar
Instructions
- Preheat the oven to 200°C (400°F).
- Grease four ramekins with melted butter and place them on a baking tray.
- Warm the full-fat milk in a saucepan until steaming, without boiling.
- Melt the unsalted butter in a large saucepan, then add the plain flour and whisk for about 2 minutes.
- Gradually whisk in the warm milk until thickened into a smooth béchamel sauce, about 5-7 minutes.
- Remove from heat and whisk in the egg yolks and melted Gruyère cheese.
- Whip the egg whites with cream of tartar until firm peaks form.
- Gently fold one quarter of the whipped egg whites into the Mornay sauce, then fold in the remaining egg whites.
- Fill the ramekins with the soufflé mixture to about 1 cm from the rim and smooth the tops.
- Bake for 20 minutes until puffed and golden brown.
- Serve immediately for best presentation and fluffiness.
Notes
- Avoid low-fat or non-dairy milk for best consistency.
- Use salted butter with caution.
- Adjust salt according to cheese salinity.
- Black pepper can be used if preferred.
- Ensure egg whites are at room temperature for best volume.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 soufflé
- Calories: 250
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 300 mg