Cheese Soufflé
Equipment
- 6 Ramekins
Ingredients
- 3 tbsp butter
- 1/4 cup bread crumbs
- 3 tbsp ap-flour for
- 1 1/4 cups heave cream
- 4 large eggs, separated plus 3 large egg whits
- 6 oz gruyere cheese I like to use sharp white cheddar
- 2 tbsp sour cream
- 1 1/4 tsp kosher salt
- 1 tsp dijon mustard
- 1/2 tsp dry mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp cream of tarter
Instructions
- Gather ingredients.Preheat the oven to 375°F. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the bread crumbs.In a medium saucepan over medium-high heat, melt butter. Stir in flour to make a paste.Gradually whisk in cream and bring mixture to a boil over moderate heat, whisking constantly.Reduce the heat to low and cook, whisking, until very thick, 3 minutes.Transfer base to a large bowl; let cool. Stir in egg yolks, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne, and the remaining 1/4 cup of Parmigiano-Reggiano.Put egg whites in a large stainless steel bowl. Add cream of tartar. Using an electric mixer, beat egg whites until firm peaks form.Fold one-third of the whites into the soufflé base to lighten it, then fold in remaining whites until no streaks remain.Scrape mixture into prepared dish. Run your thumb or a towel around the inside rim of the dish to wipe away any crumbs.Bake for about 35 minutes, until soufflé is golden brown and puffed. Serve right away.