Cheese Soufflé

Ingredients

• 30 g butter
• 30 g all-purpose flour
• 250 ml milk
• 120 g gruyère cheese
• 4 pcs eggs
• 1 tsp dijon mustard
• 1 tsp salt
• 1/4 tsp cream of tartar

Steps

1. Preheat the oven to 200°C.
2. Butter four ramekins and dust with finely grated Gruyère, tapping out excess.
3. Melt 30g butter in a saucepan over medium heat, then whisk in flour and cook 1 minute until pale and foamy.
4. Slowly pour in the milk, whisking constantly until thick and smooth, about 3 minutes.
5. Remove from heat, then stir in grated Gruyère and mustard until melted.
6. Let cool 5 minutes, then beat in egg yolks one at a time.
7. Whip egg whites with cream of tartar and a pinch of salt until stiff glossy peaks form; whites should hold their shape when bowl is tipped.
8. Fold one-third of the whites into the cheese base to lighten.
9. Gently fold in the rest using a spatula in sweeping figure-eight motions.
10. Fill the ramekins to the top.
11. Bake at 200°C for 14-16 minutes until puffed 3 inches above the rim, deeply golden on top but still jiggly in the center.
12. Serve immediately; soufflés wait for no one.