Photograph of the finished Soufflé au fromage

France · Soufflé phô mai

Soufflé au fromage

1 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Flour Flour 2.1 oz
  • Photograph of Fresh milk Fresh milk 1 ⅔ cups
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Gruyère cheese Gruyère cheese 5.6 oz
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Grease the ramekin with butter and sprinkle with flour, then refrigerate until the butter hardens.
  2. 2 Melt the butter, sauté the flour for 2 minutes, then gradually add the fresh milk, stirring until the sauce is smooth and creamy.
  3. 3 Remove from the heat, let cool slightly, then whisk in the egg yolks, grated Gruyère cheese, salt, pepper, and nutmeg.
  4. 4 Beat the egg whites with a pinch of salt until stiff peaks form, then gently incorporate them into the sauce mixture in portions.
  5. 5 Fill the mold three-quarters full, then press your finger along the rim to help the soufflé rise straight.
  6. 6 Bake at 190°C for 25 minutes, without opening the oven, and serve immediately while still puffed up.

With an appliance

  • Air fryer 52 min

    Replace step 6: spray oil on the outside of each ramekin, run the steamer at 205 degrees for 17 minutes and rotate the tray after 9 minutes; the soufflé rises faster in 8 minutes but only make a few molds at a time and do not open the steamer too early.

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