Lighter than air, puffed up high and golden brown, it’s center still soft and molten, this is a swoon worthy dish to pair with Joy!
Ingredients
3 tbsp unsalted butter softened, to grease the dishes
2oz Gruyere, grated, to coat the dishes
1 1/2 tbsp unsalted butter
2 tbsp all purpose flour
1 cup of whole milk-cold
salt and freshly ground pepper
pinch of cayenne
6 medium egg yolks at room temp, lightly beaten
10 medium egg whites at room temp
8 1/2 oz Gruyere, finely grated, plus 4 or 8 thin disks
How To Make
1
Generously grease the ramekins with the softened butter. Coat the insides of the ramekins with the 2oz of grated Gruyere, by dividing and sprinkling a bit inside each ramekin. Prepare a deep oven proof baking dish large enough to hold all of the ramekins with a sheet of parchment paper. Have water ready to boil in a kettle.
2
Make the bechamel, melt the butter in a heavy bottom pan set over medium heat. Add the flour and cook 2 minutes stirring with a whisk to make a roux. Still stirring, add the cold milk and bring to a boil.
3
Let bubble for a minute or two. Then pour the bechamel into a large mixing bowl. Season lightly with salt & pepper, and cayenne. Then whisk in the yolks. Cover with plastic wrap and put aside to cool slightly.
4
Preheat oven to 400 degrees. Put the water on to boil.
5
Best egg whites with a pinch of salt until soft peaks form.
6
Quickly beat in with a whisk a third of the egg whites into the warm soufflé mixture, then switching to a large wooden spoon in one hand, fold in the rest, in the other hand shower in the grated Gruyere. Stop as soon as the mixture is blended.
7
Spoon the mixture into the ramekins to come up to 1/2 inch above the rim. Gently smooth the surface, then use a knife tip to ease the mixture away from the sides of the ramekins.
8
Arrange the ramekins in the parchment lined deep baking dish. Pour just enough boiling water to come halfway up the sides.
9
Bake the soufflés 4 minutes for the 3 1/2”, 6 minutes for the 4”. Meanwhile trim the disks of Gruyere to the same size as the dishes. Quickly position a disk on top of each soufflé and quickly return to the oven for 1 or 2 minutes more.
