Modern Spanish Soufflé

Ingredients

• 1 tablespoon Butter (For greasing the ramekins)
• 0.25 cup Butter (For the sauce)
• 0.25 cup All-purpose flour (For the sauce)
• 1 cup Whole milk (For the sauce)
• 0.25 teaspoon Salt (To taste)
• 0.125 teaspoon Black pepper (Freshly ground, to taste)
• 4 Large eggs (Separated)
• 4 Egg whites (From the eggs, whipped)
• 2 tablespoons Dry Sherry (Adds a Spanish flavor)
• 0.5 cup Manchego cheese (Grated, or other hard Spanish cheese)

Instructions

1. 1Preheat oven to 375°F (190°C). Grease four ramekins with butter. Dust with flour, tapping out any excess. This will help the soufflés rise evenly.
2. 2In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes. Remove from heat and season with salt and pepper.
3. 3Whisk the egg yolks into the béchamel sauce. Stir in the sherry and grated Manchego cheese. Mix well to combine.
4. 4In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
5. 5Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix, as this will deflate the soufflé.
6. 6Divide the soufflé mixture evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 30-35 minutes, or until the soufflés are puffed and golden brown. Do not open the oven door during baking.
7. 7Serve the soufflés immediately after baking, as they will deflate quickly. Enjoy!