Soufflé au Fromage

Generously grease the inside of four 150ml (5-ounce) ramekins with softened butter. Coat the inside evenly with grated Parmesan cheese, tapping out any excess. This helps the soufflé rise evenly and prevents sticking.

In a saucepan over medium heat, melt 50g of butter. Whisk in 50g of all-purpose flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux). Do not let it brown.

Gradually whisk in 250ml of whole milk until smooth. Continue whisking over medium heat until the sauce thickens to a béchamel consistency, about 5-7 minutes. It should coat the back of a spoon.

Remove the saucepan from the heat. Stir in 100g of grated Gruyere cheese until melted and smooth. Season with salt and black pepper to taste. Let the base cool slightly for about 5 minutes.

Whisk in the 3 egg yolks one at a time until fully incorporated into the béchamel mixture.

In a clean, dry bowl, whip the 4 egg whites using an electric mixer or whisk until stiff peaks form. Be careful not to over-whip.

Gently fold about one-third of the whipped egg whites into the béchamel base to lighten it. This makes it easier to incorporate the remaining egg whites without deflating them.

Carefully fold the remaining egg whites into the mixture until just combined. Avoid overmixing, as this will deflate the egg whites and result in a less airy soufflé.

Spoon the soufflé mixture evenly into the prepared ramekins, filling them almost to the top. Smooth the tops gently with a spatula.

Preheat your oven to 180°C (350°F). Place the filled ramekins on a baking sheet.

Bake for 20-25 minutes, or until the soufflés are puffed up, golden brown, and set. Do not open the oven door during the first 15-20 minutes of baking, as this can cause them to collapse.

Serve the soufflés immediately as they will start to deflate shortly after being removed from the oven. Enjoy!