Equipment
Ingredients
Ramekin Preparation
- 15 g unsalted butter, softened
- 20 g parmesan cheese, finely grated
Souffle Base
- 50 g unsalted butter
- 50 g all-purpose flour
- 300 ml whole milk, warm
- 100 g gruyere cheese, grated
- 50 g parmesan cheese, grated
- 5 g dijon mustard
- 2 g salt
- 1 g black pepper, freshly cracked
- 1 g ground nutmeg
- 3 egg yolks
- 4 egg whites
Second Bake Finish
- 200 ml heavy cream
- 50 g gruyere cheese, grated
Nutrition (per serving)
Method
Preheat the oven to 200°C/390°F. Brush the inside of six 150ml ramekins with softened butter using upward strokes. Dust the inside evenly with the finely grated parmesan cheese, shaking out any excess.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until it forms a pale, foaming paste that smells lightly toasted.
Gradually whisk the warm milk into the butter and flour mixture. Continue whisking constantly over medium heat until the mixture thickens heavily and comes to a gentle simmer.
Remove the saucepan from the heat. Vigorously stir in the Gruyere, Parmesan, Dijon mustard, salt, black pepper, and nutmeg until the cheese is completely melted. Briskly stir in the egg yolks one at a time until fully incorporated into a smooth base.
In a separate clean mixing bowl, whip the room temperature egg whites using an electric mixer until they form firm, glossy peaks. Do not overwhip to stiff, dry peaks.
Vigorously stir one third of the whipped egg whites into the warm cheese base to loosen and lighten the mixture. Carefully and gently fold in the remaining egg whites using a spatula until no white streaks remain, being careful not to deflate the batter.
Divide the mixture evenly among the prepared ramekins. Place the ramekins in a roasting pan and carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Bake for 18 minutes until puffed and set.
Remove the ramekins from the water bath and let them rest at room temperature for 15 minutes. They will deflate and sink; this is completely normal. Run a thin knife around the edge of each ramekin and turn the souffles out into individual gratin dishes or onto a parchment-lined baking sheet.
Increase the oven temperature to 220°C/430°F. Pour the heavy cream evenly over the unmolded souffles and scatter the remaining 50g of grated Gruyere cheese on top. Bake for 12 to 15 minutes until they puff up again and the cheese forms a deep golden, bubbling crust. Serve immediately.
Chef's Notes
- The true beauty of the twice-baked souffle is its convenience for entertaining. The first bake can be completed up to two days in advance. Keep them covered in the refrigerator and perform the second high-heat cream bake right as your guests sit down.
- Whip the egg whites to firm, not stiff, peaks. Stiff, dry peaks are much harder to fold smoothly into the heavy cheese base and often result in a lumpy batter that rises unevenly.
- Brushing the ramekins with upward strokes of butter trains the souffle to rise directly upward rather than clinging to the sides.
- For the ultimate depth of flavor, seek out authentic cave-aged Gruyere block cheese rather than pre-grated varieties, which contain anti-caking starches that interfere with the smooth texture of the bechamel.
Storage
Refrigerator: 2 days — Store after the first bake and unmolding, tightly covered. Do not add the cream and second cheese topping until ready for the second bake.
Freezer: 1 month — Freeze after the first bake. Thaw overnight in the refrigerator before proceeding with the second bake.
