Ingredients:

  • 2 tablespoons (30g) unsalted butter, softened
  • 2 tablespoons (25g) grated Parmesan cheese
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) whole milk, warmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg
  • 1/2 cup (50g) Gruyere cheese, grated
  • 1/2 cup (50g) sharp cheddar cheese, grated
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar

Instructions:

  1. Butter ramekins thoroughly, then coat with grated Parmesan cheese. Chill in the fridge while you prepare the rest.
  2. Cut strips of parchment paper long enough to wrap around the ramekins, extending about 2 inches above the rim. Butter one side of the parchment and secure it to the outside of each ramekin with tape, creating a collar.
  3. Melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in warm milk until smooth. Cook until thickened, stirring constantly. Remove from heat and stir in salt, pepper, nutmeg, Gruyere, and cheddar.
  4. In a clean, dry bowl, beat egg whites with cream of tartar until stiff, glossy peaks form. Important: Don’t over-beat!
  5. Gently fold 1/3 of the beaten egg whites into the cheese sauce to lighten the mixture. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the whites!
  6. Divide the soufflé mixture evenly among the prepared ramekins, filling them to the top of the parchment collars.
  7. Bake in a preheated oven (375°F / 190°C) for 30-35 minutes, or until puffed and golden brown. Do not open the oven door during baking!
  8. Carefully remove the ramekins from the oven. Remove the parchment collars and serve immediately, as soufflés deflate quickly.