This recipe came from the April issue of Bon Appétit. It is the best soufflé I’ve ever made. I did use a water bath, which is a pan filled with water that will come up 1/2 on the ramekins. The recipe called for nutmeg, but if you read my blog you know
I prefer a little heat. So just swap out the pepper of you prefer things on the mild side with nutmeg.
3 TBSP unsalted butter
4 TBSP finely grated Parmesan, divided
3 TBDP all-purpose flour
1 c cold whole milk
1 c grated Gruyère, divided
1 tsp espelette or smoked paprika or cayenne
Kosher salt, freshly ground pepper
4 large eggs, yolks and whites separated
1/4 teaspoon xanthan gum
Special equipment: Four 8-ounce ramekins
Preheat oven to 400°F. Put your water bath in the oven.
Brush ramekins with butter and sprinkle ramekins with 1 TBSP Parmesan. Chill for 20 minutes or, covered, up to 1 day.
Melt 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 TBSP Parmesan and 1/2 cup Gruyère; stir until melted. Add esperlette and season with salt and pepper. Transfer béchamel to a medium bowl and cover with plastic wrap; set aside.
Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum. Using an electric mixer, beat egg whites until firm but not stiff, 3-4 minutes.
Stir egg yolks into béchamel. Gently stir in 1/4 of beaten egg whites to loosen béchamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.
Divide mixture among ramekins; sprinkle with 1/2 cup Gruyère. Run your finger around inside lip of ramekins, cleaning edges. Bake until soufflés rise, centers are set, and cheese is golden brown, 18-22 minutes. Serve immediately.