Ingredients
Equipment
Method
- Preheat your oven to 400ºF. This is a crucial step to ensure your soufflé rises beautifully. While the oven is warming up, generously butter the inside of a 6 to 7 cup capacity soufflé dish. Make sure to cover every inch so nothing sticks.
- Sprinkle the inside of the dish with dried breadcrumbs. This not only helps with non-stick but adds a delightful texture. Discard any excess breadcrumbs left in the dish.
- Place the prepared dish on a baking sheet to catch any spills. This makes transferring it in and out of the oven much easier and safer.
- In a small saucepan, heat the milk over medium heat until it starts to simmer. Keep an eye on it to ensure it doesn’t boil over, then set it aside.
- In another medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking for a few minutes. This process, known as making a roux, helps eliminate the raw flour taste.
- Gradually whisk in the warm milk, and continue to whisk for about eight to ten minutes. You want the sauce to be thick and creamy, with a silky texture.
- Once the sauce is thickened, season it with salt, pepper, a pinch of cayenne if using, and a bit of freshly grated nutmeg. To ensure everything is smooth, push the sauce through a fine mesh strainer to remove lumps, then let it cool for about ten minutes.
- Now, separate the eggs. One by one, stir in the yolks into the cooled béchamel. This step is crucial for integrating the flavors. Once mixed, fold in the grated Gruyere cheese until well combined.
- Using a hand mixer, beat the egg whites in a separate bowl until they hold firm peaks. This is the key to achieving that airy texture in your soufflé.
- Take about a quarter of the beaten egg whites and gently fold them into the béchamel mixture. This lightens the mix, making it easier to incorporate the remaining egg whites. Continue folding gently, being careful not to deflate the mixture.
- Once fully combined, carefully pour the soufflé mixture into your prepared ramekin. This gentle action ensures that the structure remains intact.
- Bake in the preheated oven for 40 to 50 minutes. If you notice the top browning too quickly, you can cover it with foil after about 25 minutes. The soufflé is done when the top is golden brown and only slightly jiggly in the center.
- Remove the soufflé from the oven and serve immediately to enjoy its fluffiness at its peak. The soufflé will begin to deflate, so don’t hesitate!
Notes
When storing leftovers, keep them in an airtight container for up to two days. It's best enjoyed fresh. Avoid freezing the soufflé, as the texture and fluffiness may be compromised once thawed. This soufflé pairs beautifully with a simple green salad or light soup. Serve it immediately after baking for the best results, as it will deflate if left to sit. Feel free to experiment with different cheeses to create a unique flavor profile!