A pinch of cream of tartaroptional, helps stabilize the egg whites
Instructions
Preheat your oven to 375°F (190°C). Grease four ramekins with butter and lightly dust with flour.
In a small saucepan, melt the 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth. Cook until the mixture thickens, about 5 minutes.
Remove from heat, and stir in the cheese until melted. Season with salt and pepper. Let cool slightly, then whisk in the egg yolks.
In a large bowl, beat the egg whites (and cream of tartar, if using) until stiff peaks form.
Gently fold a third of the egg whites into the yolk mixture to lighten it. Then carefully fold in the remaining whites.
Divide the mixture among the prepared ramekins. Bake for 20-25 minutes, or until puffed and golden.
Serve immediately.
Notes
Ensure egg whites are at room temperature to achieve maximum volume when whipped.
• Be gentle when folding the egg whites into the base to keep the air bubbles intact.
• Grease the ramekins and add a dusting of flour or sugar to help the soufflé climb up the sides.
• Bake immediately after folding to prevent the mixture from deflating.
• Avoid opening the oven door while baking to prevent a sudden temperature drop.