Ingredients:

  • 4 tablespoons (57g) unsalted butter, plus more for greasing the ramekins
  • 1/4 cup (30g) all-purpose flour
  • 1 1/2 cups (355ml) whole milk, warmed
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt (or to taste)
  • 1 cup (100g) grated Gruyère cheese or a good quality mature cheddar, divided (reserve about 1/4 cup for topping)
  • 4 large eggs, separated (yolks and whites)
  • 1 tablespoon Dijon mustard

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the ramekins generously with butter. If using parchment collars, cut them to size and attach them to the outside of the ramekins with butter.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes (roux). Gradually whisk in warm milk until smooth. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring constantly, until thickened. Remove from heat.
  3. Stir in nutmeg, white pepper, and salt into the béchamel.
  4. Add most of the grated cheese (reserving some for topping), then whisk in the egg yolks and Dijon mustard one at a time until smooth and well combined.
  5. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form. Do not overbeat.
  6. Gently fold one-third of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
  7. Divide the soufflé mixture evenly among the prepared ramekins. Sprinkle the remaining cheese on top.
  8. Bake for 30-35 minutes, or until the soufflés are puffed and golden brown and the center is just set. Avoid opening the oven door during baking.
  9. Serve immediately, as soufflés deflate quickly.