Ingredients:

  • 150g (5 oz) Thick-cut smoked bacon, diced
  • 120g (4 oz) Chopped mild green chilies, drained well
  • 120g (4 oz / 1 cup) Aged Sharp Cheddar Cheese, grated
  • 1 small bunch Chives, thinly sliced
  • 45g (3 tbsp) Unsalted butter (plus 1 tbsp softened for dish prep)
  • 45g (3 tbsp) All-purpose plain flour
  • 250ml (1 cup + 1 tbsp) Whole Milk, warmed
  • 6 large Eggs, separated
  • 1 tsp Dijon mustard
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly ground black pepper
  • 1/8 tsp Pinch of nutmeg
  • 2 tbsp Fresh Parmesan cheese, finely grated (for dusting)

Instructions:

  1. Crisp the Bacon: Cook the diced bacon in a skillet until crispy. Remove the bacon with a slotted spoon and drain thoroughly on paper towels.
  2. Prep the Dish: Preheat oven to 375°F (190°C). Generously butter the 8x8 inch baking dish or ramekins, ensuring the sides are thoroughly coated. Dust the buttered surfaces with grated Parmesan cheese, tipping out any excess.
  3. Build the Custard Base (Béchamel): Melt 3 tbsp of butter in a saucepan. Whisk in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the warm milk until the sauce is smooth, thick, and simmering. Cook for 1 minute.
  4. Create the Flavor Base: Remove the sauce from the heat. Whisk in the 6 egg yolks one at a time, ensuring each is incorporated. Stir in the salt, pepper, mustard, and nutmeg. Gently stir the grated Cheddar, crispy bacon, and drained green chilies into the base until just combined. Set aside.
  5. Whip the Egg Whites: In a very clean, grease-free bowl, beat the 6 egg whites until they form stiff, glossy peaks. A pinch of salt can be added halfway through beating to stabilize them.
  6. Assemble the Soufflé: Take about 1/4 of the stiff egg whites and quickly fold them into the dense custard base to lighten the mixture (the sacrifice fold). Add the remaining egg whites. Using a large rubber spatula, gently fold the whites into the custard mixture using a cutting motion until no streaks of white remain. Do not overmix!
  7. Bake and Serve: Immediately spoon the mixture into the prepared baking dish. Bake for 35–40 minutes (375°F / 190°C), or until deeply golden brown and well-puffed. Serve straight from the oven, garnished with sliced chives.