This is a great recipe and we are so grateful to Cook’s Illustrated that they shared it online. It’s rare that we find a recipe and don’t feel it needs some tweaking. We only reduced the amount of cream of tartar by half as we like the slightly torn look of the soufflés. You can also skip the cream of tartar altogether, but the soufflés will deflate more and not look quite so appealing if you don’t serve them immediately.
- 2 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 tsp salt
- Pinch ground nutmeg
- 1 C milk, divided
- 3.5 oz Comte cheese, shredded (Asiago, Sharp Cheddar, Gruyere, or Gouda may be used as well)
- 1.5 oz Parmesan cheese, grated
- 3 large eggs, separated
- 2 tsp minced fresh parsley
- 1/8 tsp cream of tartar
Before you begin:
You will need six 4-oz ramekins. Greasing the ramekins generously ensures that the souffles emerge cleanly. The cooled souffles can be frozen for up to two weeks before the second bake; thaw at room temperature before baking.
Adjust oven rack to middle position and heat oven to 350 degrees. Generously spray six 4-ox ramekins with vegetable oil spray.
Melt butter in medium saucepan over medium heat. Stir in flour, salt, and nutmeg, and cook for 1 minute. Add half of the milk and whisk until smooth. Whisk in remaining milk, and cook, whisking constantly, until the mixture is thickened and bubbling, about 2 minutes. Off heat, whisk in Comte and Parmesan until melted and smooth (mixture will be thick). Transfer to a large bowl and whisk in egg yolks and parsley.
Whip egg whites and cream of tartar with a hand mixer (or stand mixer with whisk attachment) on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 2 minutes. Gently whisk one-third of the whites into cheese mixtures, Using a rubber spatula, gently fold in the remaining whites.
Distribute the mixture evenly among prepared ramekins and smooth tops. Transfer the ramekins to a 13x9-inch baking pan and add boiling water until it comes halfway up the sides of the ramekins. Bake until the souffles are puffed and register an internal temperature of 170 to 175 degrees, about 14 - 17 minutes. Using tongs, transfer ramekins to a wire rack and let cool completely, about 30 to 40 minutes (souffles will shrink). While souffles cool, line a rimmed baking sheet with parchment paper and grease the parchment lightly.
Invert one ramekin onto your hand, and shake sharply until souffle releases. Reinvert the souffle onto the prepared sheet. Repeat with remaining souffles. Cover tightly with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
Adjust the oven rack to the middle position and heat the oven to 400 degrees. Bake souffles until puffed and nicely browned, about 15 minutes. While souffles bake, set out 6 plates. Using a thin spatula, transfer 1 souffle to each plate. Serve immediately.
Recipe Cuisine: French
Recipe By: Cook's Illustrated - March 11, 2023