Ingredients for - Classic Cheese Soufflé
How to cook deliciously - Classic Cheese Soufflé
1. Stage
Grease the interior of 4 (7-oz.) ramekins with butter and place in the refrigerator. Preheat oven to 400°.
2. Stage
Make bechamel: In a small sauce pan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add milk in a steady stream, whisking constantly to avoid lumps forming.
3. Stage
Heat, stirring constantly, until sauce comes to a simmer. Reduce heat to low and cook, stirring frequently, until sauce has thickened slightly, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool slightly.
4. Stage
Separate egg whites and egg yolks into two bowls. When bechamel is mostly cool, whisk in mustard, if using. Add the yolks one at a time, whisking until completely combined after each addition.
5. Stage
In another large bowl using a whisk or hand mixer, whip egg whites until they have tripled in volume and stiff peaks form.
6. Stage
Fold half the whipped egg whites into the bechamel mixture until fully combined. Add cheese and herbs if using, and fold until combined. Gently fold in remaining egg whites until just combined.
7. Stage
Transfer ramekins to a baking sheet, then add enough mixture to each to reach the inner ridge of the ramekin. Wipe off any excess mixture from the rim.
8. Stage
Bake until soufflés are golden brown and have risen well above the rim of the ramekins, about 25 minutes. Serve immediately.
