📝 About This Recipe
Rising like a golden crown above the rim of the ramekin, this classic French masterpiece is the ultimate expression of culinary elegance. It balances a velvety, nutmeg-scented Mornay sauce with the airy lightness of whipped egg whites and the nutty complexity of aged Gruyère. This dish is a timeless testament to the magic of simple ingredients transformed through technique into a savory, melt-in-your-mouth experience.
🥗 Ingredients
For the Ramekin Preparation
- 1 tablespoon Unsalted butter (softened)
- 2 tablespoons Parmesan cheese (finely grated)
The Panada (Base Sauce)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Whole milk (warmed)
- 1/2 teaspoon Dry mustard powder
- 1 pinch Cayenne pepper
- 1/8 teaspoon Freshly grated nutmeg
- 1/2 teaspoon Kosher salt (or to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
The Body and Lift
- 4 Large egg yolks (at room temperature)
- 5 Large egg whites (at room temperature)
- 1 1/2 cups Gruyère cheese (finely grated)
- 1/4 teaspoon Cream of tartar
- 1 tablespoon Fresh chives (finely minced)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack to get hot.
-
2
Prepare a 1.5-quart soufflé dish by brushing the inside with softened butter using upward vertical strokes; this encourages the soufflé to rise straight up.
-
3
Add the grated Parmesan to the dish, rotating it to coat the bottom and sides evenly. Tap out any excess cheese and set the dish aside.
-
4
In a medium heavy-bottomed saucepan, melt the 3 tablespoons of butter over medium heat until foaming.
-
5
Whisk in the flour and cook for 2 minutes, stirring constantly to create a blond roux; do not let it brown.
-
6
Gradually whisk in the warm milk. Continue whisking over medium heat until the sauce thickens and becomes smooth, about 3-5 minutes.
-
7
Remove the pan from heat. Stir in the salt, pepper, nutmeg, mustard powder, and cayenne. Let the mixture cool for 5 minutes.
-
8
Whisk in the egg yolks one at a time until fully incorporated, then stir in the grated Gruyère and chives until the cheese is just melted.
-
9
In a perfectly clean, grease-free bowl, beat the 5 egg whites and cream of tartar on medium speed until soft peaks form.
-
10
Increase the speed to high and continue beating until the peaks are stiff and glossy, but not dry or grainy.
-
11
Using a spatula, gently fold about one-quarter of the egg whites into the cheese sauce to lighten the base.
-
12
Carefully fold in the remaining egg whites in two batches using a slow 'over-and-under' motion until no large white streaks remain, being careful not to deflate the air.
-
13
Pour the mixture into the prepared soufflé dish. Run your thumb around the inside rim of the dish to create a 'channel,' which helps the soufflé rise with a 'top hat' effect.
-
14
Place the dish onto the hot baking sheet in the oven. Immediately reduce the oven temperature to 350°F (175°C).
-
15
Bake for 30-35 minutes without opening the oven door. The soufflé is done when it is tall, golden brown, and has a slight jiggle in the center.
💡 Chef's Tips
Ensure your egg whites are at room temperature to achieve maximum volume. Never open the oven door during the first 25 minutes of baking, as the cool air will cause the soufflé to collapse. Use a copper or stainless steel bowl for whisking egg whites; avoid plastic as it can retain traces of fat that prevent peaks from forming. If you don't have Gruyère, a mix of Sharp Cheddar and Emmental works beautifully as a substitute. For the best rise, always brush your butter in upward strokes on the sides of the dish.
🍽️ Serving Suggestions
Serve immediately—the soufflé will begin to deflate within minutes of leaving the oven. Pair with a crisp, acidic white wine like a Sancerre or a dry Riesling to cut through the richness. A simple green salad with a sharp Dijon vinaigrette provides the perfect textural contrast. For a decadent touch, serve with a side of sautéed wild mushrooms or asparagus spears. Lightly toasted baguette slices are excellent for scooping up the creamy center.