Yield: 4, 6-ounce Soufflés
Ingredients:
3 tablespoons butter
1 ounce breadcrumbs
2 tablespoons flour
1/2 cup milk
2 ounces Gruyère, grated
2 egg yolks
4 egg whites
coarse salt, to taste
cayenne pepper, to taste
nutmeg, to taste
paprika, for garnish
Directions:
Preheat the Oven to 400℉ and Prep the Molds: Using about 2 teaspoons of butter, lightly coat the interior of the soufflé molds. Sprinkle the breadcrumbs into the buttered molds and generously coat coat the interiors, shaking out any excess. Refrigerate the molds until needed.
Make a Beurre Manié: Combine 2 tablespoons of flour and 2 tablespoons of butter. Set aside.
Make the Béchamel and Add the Cheese: Place the milk in a saucepan over medium heat and bring to a boil. Whisking constantly, beat in the beurre manié and cook for 3 minutes or until very thick. Remove the mixture from the heat and beat in the grated cheese.
Whisk in the Egg Yolks: When the cheese has melted, using a whisk, beat in the egg yolks one at a time. Season with salt, cayenne, and nutmeg to taste.
Whisk the Egg Whites to Stiff Peaks: Place the egg whites in a copper or stainless steel bowl and, using a whisk or an electric mixer, beat them until firm peaks hold. Be careful not to over-beat the whites and that the bowls are clean and free of any fat residue.
Fold the Egg Whites into the Batter: Fold one-quarter of the beaten egg whites into the batter to lighten it and then fold in the remaining whipped egg whites all at once.
Fill the Molds and Bake: Remove the prepared molds from the refrigerator. Fill each about 3/4 full of the cheese batter. Reduce the oven temperature to 375℉ and transfer the filled molds to the middle rack. Bake for 8 to 15 minutes, or until the soufflés have risen and are just barely set in the center.
Serve (Immediately!): Remove from the oven, sprinkle the tops with paprika, and serve immediately.
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