Prep 20 mins
Cook 20 mins
These individual souffles are adapted from a recipe by Pierre Franey in his New York Times column, 'The 60-Minute Gourmet', way back in 1991. They make a lovely Sunday brunch with a little green salad on the side. Adapted from a recipe by Tracy Schneider at Al Dente. http://bit.ly/jQ9sn7
- 6 large eggs, separated
- 4 tablespoons butter, divided
- 3 tablespoons flour
- 2 cups milk
- fresh ground white pepper
- 1⁄8 teaspoon freshly grated nutmeg
- 1 pinch cayenne pepper
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1⁄3 lb gruyere cheese or 1⁄3 lb swiss cheese, cut into small cubes
- 2 tablespoons grated gruyere cheese
- Preheat the oven to 425°F Chill four 1/2-cup souffle dishes in the refrigerator.
- Use one tablespoon of the butter to butter the bottom and sides of each souffle dish, paying special attention to the sides. Return to refrigerator.
- Melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk until well-blended. Cook until raw taste is gone, 2-3 minutes, but do not brown the flour. Add the milk, stirring rapidly with the whisk, then add the salt, pepper, nutmeg and cayenne. Bring to a boil and cook for 30 seconds, stirring constantly with the whisk.
- Blend the cornstarch and water in a bowl or small jar. Add to the bubbling sauce. Stir and cook for about two minutes. Add the yolks, stirring vigorously. Cook, stirring, for about a minute.
- Transfer the hot sauce to a large mixing bowl. Add the cubed cheese and stir well. Set aside.
- Beat the egg whites to stiff peaks. Add half of the whites to the souffle base and mix thoroughly. Add the remaining whites, folding them in quickly but gently with a rubber spatula.
- Divide the mixture evenly into the four souffle dishes. The mixture should fill the dish to about a quarter-inch from the top of the dish. With your thumb, create a channel around the edge of the dish to allow for expansion and formation of a nice crown. Sprinkle the top with the grated gruyere.
- Place the dishes on a baking sheet on the bottom rack of the oven and bake for 12 to 15 minutes. Serve immediately.