Cheese Souffle

Ingredients

• 6 Large Eggs (Separated)
• 4 tablespoons Unsalted Butter (Divided)
• 4 tablespoons All-Purpose Flour
• 1.5 cups Whole Milk
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground Black Pepper
• 0.125 teaspoon Ground Nutmeg
• 1.5 cups Gruyere Cheese (Grated)
• 0.25 teaspoon Cream of Tartar

Instructions

1. 1Preheat oven to 375°F (190°C). Butter two 6-ounce ramekins with 1 tablespoon of butter each. Dust the inside of the ramekins with flour, tapping out any excess.
2. 2In a saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally, until thickened. Remove from heat and stir in salt, pepper, and nutmeg. Stir in the grated Gruyere cheese until melted and smooth. Let cool slightly.
3. 3Separate the eggs, placing the yolks in a medium bowl and the whites in a large, clean bowl. Add the egg yolks to the slightly cooled cheese sauce and whisk to combine.
4. 4Add cream of tartar to the egg whites. Using an electric mixer, beat the egg whites until stiff, glossy peaks form.
5. 5Gently fold one-third of the beaten egg whites into the cheese sauce mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix.
6. 6Divide the mixture evenly between the prepared ramekins. Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the soufflés are puffed and golden brown. Do not open the oven door during baking.
7. 7Serve the soufflés immediately after removing them from the oven, as they will begin to deflate.