Photo: Andrew Grinton
Don't fear the soufflé! This cheese version can be easily adapted to include fresh herbs or wilted spinach.
1/4 cup unsalted butter
1/4 cup finely grated Parmesan
1/4 cup all-purpose flour
1 1/4 cups milk
1 tsp Dijon mustard
1/4 tsp Asian chili sauce
1/4 tsp salt
4 large eggs, separated
1 cup grated Gruyere
1/2 tsp cream of tartar
Melt butter in a saucepan over medium heat. Remove from heat.
Spoon ½ tsp of butter into each of four 8-oz. ramekins and use a pastry brush to coat the insides.
Sprinkle 1 tbsp of Parmesan into each ramekin to coat bottom and sides.
Heat oven to 425°F.
Return saucepan with remaining butter to stove. Add flour and stir for 1 to 2 min to cook out floury taste.
Remove from heat and, whisking constantly, add milk to saucepan in a slow, steady stream. Stir in mustard, chili sauce and salt. Return to heat and continue whisking for 3 min or until mixture has come to a boil and is smooth and thickened. Remove from heat.
Beat the egg yolks in a medium bowl until uniform. Add milk mixture to eggs, a little at a time, until incorporated. Stir in Gruyère cheese.
Combine egg whites with cream of tartar in a large clean bowl. Beat with a hand mixer on high for 1 to 2 min or until they form soft glossy peaks. Add whites to yolk mixture, one third at a time, folding gently with a rubber spatula.
Divide between prepared ramekins and set on a rimmed baking sheet. Place in the oven, turn oven down to 375°F, and bake for 22 min or until tops are browned and soufflés have risen. Serve immediately.