Cheese Soufflé

Cheese Soufflé Ingredients

1 1/2 Tbsp butter plus more for coating the ramekins2 Tbsp graded Parmesan1 1/2 Tbsp all purpose flour1/2 cup warm milk2 eggs, separated1 tsp Dijon mustard1/2 tsp salt1/2 tsp white pepper1/2 cup shredded cheese ( Swiss, cheddar, pepper jack…)

Instructions

1 Grease 2 ramekins with butter and dust with Parmesan; put in the refrigerator while preparing the mixture2 Melt the butter over medium-low heat, then add flour and cook for 3 minutes, stirring constantly3 Whisk warmed milk into the flour and butter mixture and continue to cook, stirring, until thickened (keep in the low temperature)4 In a separate bowl, whisk together the egg yolks, Dijon mustard, salt, and white pepper, then add to sauce mixture, whisking quickly to avoid scrambling the eggs5 Turn off the heat, stir in the shredded cheese, let the cheese melt and combine with the sauce completely; set aside to cook for about 15 minutes6 Preheat oven to 400F7 Beat the egg white until soft peaks8 Fold the egg white into the egg yolk mixture, 1/3 at a time until all smooth9 Take the chilled ramekins out of the refrigerator, pour the mixture into them evenly10 Put the ramekins into the oven and drop the temperature to 375F, bake for 25-30 minutes until the toothpick comes out clean from the soufflé (once the oven door closed, do not open for at least the first 20 minutes) Enjoy!