Recipe Index

Ingredients

• Cooking spray
• 3 tbsp. grated parmesan cheese
• 1 2/3 c. whole milk
• 6 tbsp. unsalted butter
• 6 tbsp. all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. ground mustard
• 1/4 tsp. ground black pepper
• 1/4 tsp. cayenne
• 8 oz. shredded gruyère cheese (2 cups)
• 2 tsp. chopped fresh chives
• 9 large eggs, room temperature and separated
• 3/4 tsp. cream of tartar

Method

1. Heat the oven to 375°F with one rack low and one at the top, spray a 2-quart Dutch oven or soufflé dish, and dust its bottom and sides with the grated Parmesan.
2. Warm the milk in a saucepan over low heat without letting it simmer, keeping it ready for the soufflé base.
3. Melt the butter in a skillet, whisk in the flour for 1 minute, then stream in the warm milk while whisking and cook the base for 2 to 3 minutes until it coats a spoon.
4. Season that base with the kosher salt, ground mustard, black pepper and cayenne, then stir in the shredded Gruyère and chopped chives until the cheese melts smooth.
5. Move the cheese base to a large bowl and mix the 9 egg yolks in gradually until the mixture is uniform.
6. Beat the egg whites with the cream of tartar to stiff peaks, which takes about 1 to 2 minutes with a stand mixer whisk.
7. Stir a quarter of the whites through the yolk base to loosen it, then fold in the rest gently so the soufflé batter stays lofty with only small white streaks showing.
8. Spoon the batter into the Parmesan-lined dish, wipe the inside rim clean for an even rise, and bake it on the lower rack for 30 minutes with foil resting on the top rack to guard against over-browning.
9. Keep baking the soufflé for 8 to 10 minutes more until its edges are gold and its centre is just set with a slight jiggle, then carry it to the table immediately before it can fall.

Total: 1h 10m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data