Ingredients
3 1/2 tbsp. (52g) unsalted butter, plus more for greasing the ramekins
1/4 c. (30g) all-purpose flour
1 c. (235mL) whole milk
Kosher salt
Freshly ground black pepper
5 large eggs
1 tsp. Dijon mustard (optional)
3 oz. finely shredded hard cheese, such as gruyère or cheddar
1 tbsp. Finely sliced chives or other fresh herb (optional)
Preparation
Step 1Grease the interior of 4 (7-oz.) ramekins with butter and place in the refrigerator. Preheat oven to 400°.Step 2Make bechamel: In a small sauce pan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add milk in a steady stream, whisking constantly to avoid lumps forming.Step 3Heat, stirring constantly, until sauce comes to a simmer. Reduce heat to low and cook, stirring frequently, until sauce has thickened slightly, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool slightly.Step 4Separate egg whites and egg yolks into two bowls. When bechamel is mostly cool, whisk in mustard, if using. Add the yolks one at a time, whisking until completely combined after each addition.Step 5In another large bowl using a whisk or hand mixer, whip egg whites until they have tripled in volume and stiff peaks form.Step 6Fold half the whipped egg whites into the bechamel mixture until fully combined. Add cheese and herbs if using, and fold until combined. Gently fold in remaining egg whites until just combined.Step 7Transfer ramekins to a baking sheet, then add enough mixture to each to reach the inner ridge of the ramekin. Wipe off any excess mixture from the rim.Step 8Bake until soufflés are golden brown and have risen well above the rim of the ramekins, about 25 minutes. Serve immediately.
Though they may be infamous for collapsing on even the most seasoned chef, this classic French dish is a lot easier to whip up than its reputation. Below, a few helpful hints to keep in mind while cooking. The Ramekins Be sure to butter your ramekins well so your soufflé batter can easily climb up the sides of your dish without getting stuck. (Important for tall soufflés and dishwashing ease!) The easiest way to do this is with softened or melted butter. For softened butter, use a piece of paper towel or butter wrapper to spread it around the interior of your ramekin. For melted butter, a pastry brush is the best tool for spreading. The Eggs Whipped egg whites provide the lift needed to push your soufflé way above the rim of your ramekins. To successfully whip your eggs to stiff peaks, be sure to use a clean bowl and a clean whisk or beaters. Be careful to not let any bits of yolk get into your egg whites–its fat will prevent the whites from whipping properly. The Cheese To avoid cheese sinking to the bottom of our soufflés, we finely shred our cheese so it is more easily suspended in our batter. As soon as you finish grating your cheese, place it in the refrigerator to avoid melty clumps from forming, so it can easily be folded into the batter. Made this? Let us know how it went in the comment section below!
