Enjoy a tasty cheese and egg classic with all the Better tips to make your baking successful! Serve it immediately.
- 3 1/2 tbsp. (52g) unsalted butter, plus more for greasing the ramekins
- 1/4 c. (30g) all-purpose flour
- 1 c. (235mL) whole milk
- Kosher salt
- Freshly ground black pepper
- 5 large eggs
- 1 tsp. Dijon mustard (optional)
- 3 oz. finely shredded hard cheese, such as gruyere or cheddar
- 1 tbsp. Finely sliced chives or another fresh herb (optional)
- Grease the interior of 4 (7-oz.) ramekins with butter and place them in the refrigerator. Preheat the oven to 400°.
- Make the bechamel: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add milk in a steady stream, whisking constantly to avoid lumps forming.
- Heat, stirring constantly, until sauce comes to a simmer. Reduce heat to low and cook, stirring frequently, until sauce has thickened slightly, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool slightly.
- Separate egg whites and egg yolks into two bowls. When bechamel is mostly cool, whisk in mustard, if using. Add the yolks one at a time, whisking until completely combined after each addition.
- In another large bowl using a whisk or hand mixer, whip egg whites until they have tripled in volume and stiff peaks form.
- Fold half the whipped egg whites into the bechamel mixture until fully combined. Add cheese and herbs if using, and fold until combined. Gently fold in the remaining egg whites until just combined.
- Transfer ramekins to a baking sheet, then add enough mixture to each to reach the inner ridge of the ramekin. Wipe off any excess mixture from the rim.
- Bake until soufflés are golden brown and have risen well above the rim of the ramekins, about 25 minutes. Serve immediately.