frenchutama· 4 servings
≈56 kkal · P 5.8g · L 1g · KH 8.2g (per recipe, TKPI estimate)
Soufflé Keju
MBG-eligible
Cheese Soufflé
Ingredients
- 30 g unsalted butter, plus extra for greasing
- 30 g all-purpose flour
- 250 ml whole milk, warmed
- 4 large eggs, separated
- 150 g Gruyère cheese, grated
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground white pepper
- 1/4 tsp ground nutmeg
- 1 tbsp finely chopped fresh chives (optional)
- Pinch of cream of tartar
Instructions
- 1Preheat the oven to 190 °C (375 °F) and butter a 1.5‑liter ramekin, then dust with a little grated cheese.
- 2Melt the butter in a saucepan over medium heat, stir in the flour and cook 1 minute to form a roux; whisk in the warm milk gradually until smooth, then simmer 3‑4 minutes until thickened.
- 3Remove the pan from heat, stir in the egg yolks, grated Gruyère, salt, pepper, and nutmeg; mix until fully incorporated.
- 4In a clean bowl, beat the egg whites with cream of tartar until stiff, glossy peaks form.
- 5Fold one third of the beaten whites into the cheese mixture to lighten it, then gently fold in the remaining whites in two motions, preserving the air bubbles.
- 6Pour the batter into the prepared ramekin, smoothing the top with a spatula.
- 7Bake in the middle of the oven for 25‑30 minutes, without opening the door, until the soufflé has risen and the top is golden brown.
- 8Serve immediately, optionally sprinkling chopped chives over the top.
Source: llm-generated