Mini Cheese Souffles, an easy, quick and beautiful comfort food you’ll want to try.
- 2 tablespoons butter plus extra for coating ramekins
- 2 tablespoons + 2 teaspoons flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 3/4 cup milk
- 1 1/2 cup shredded swiss, sharp or gruyere cheese
- 3 egg yolks + 3 egg whites
Preheat oven to 350°. Coat each ramekin (4-6 depending on their size) with butter. Add 1/2 teaspoon flour to each, then tilt to coat, shaking out the excess. Set on a foil covered baking sheet and set aside.
Melt 2 tablespoons butter in a saucepan, add the 2 tablespoons flour, salt, pepper. and nutmeg; stir with a whisk. When it is sizzling, add the cold milk and bring to a boil, whisking constantly. Boil about 20 seconds, then remove from the heat. Add cheese; stir until it melts.
Separate the eggs and beat the yolks until light and lemony in color. Add 2 tablespoons of the milk mixture to the yolks, whisking constantly to temper. Then whisk the yolk mixture into the milk mixture.
In a separate bowl, whip the egg white using a whisk or electric mixer until stiff but not dry peaks form. About 1 minute. Fold 1/3 of the egg white mixture into the milk and yolks mixture. Then gently fold in the remaining egg whites.
Spoon mixture into prepared ramekins until they are 3/4 full. Bake without opening the oven for 15 to 20 minutes or until puffed and golden. Serve immediately.