- 1 Tbsp unsalted butter, plus more as needed for greasing
- 2 Tbsp flour
- 1 1/2 C whole milk
- Salt and freshly ground pepper
- 4 large eggs, separated
- 1/2 C grated Parmesan (plus more for dusting)
- 1/3 C grated Gruyere or Emmenthaler cheese
Preheat oven to 425.
Melt the butter in a pan over medium heat and stir in the flour gradually, mixing well. Cook over low to med heat stirring frequently w/a wooden spoon about 5 min. Add the milk, whisking well until the mixture is very smooth. Season with salt and pepper. Simmer over low heat, stirring constantly until very thick and smooth, about 5 min.
Whisk egg yolks in a bowl lightly. While whisking constantly, slowly ladle a small amount of the hot mixture into the egg yolks. Return yolks to the rest of hot mixture and simmer, stirring constantly, until thickened, 3-4 min. Do not allow mixture to boil. Season w/salt and pepper.
Grease four 1/2 C soufflé molds liberally with butter. Lightly dust the interior of the molds with grated Parmesan, tapping out the excess. (I did this in one soufflé dish instead of four)
Fold together the soufflé base, 1/4 C of the Parmesan, and the Gruyere until the cheeses are evenly distributed. Adjust the seasoning with salt and pepper.
Beat egg whites until form soft peaks. Add 1/3 of the beaten whites to soufflé base. Gently fold until incorporated. Fold in the remaining beaten whites in one or two more additions. Spoon batter into molds. Sprinkle w/ remaining Parmesan.
Bake until a knife blade inserted in the center comes out relatively clean (about 16-18 min.)