Instructions
- Preheat oven to 375°F (190°C). Generously butter four 6-ounce ramekins. Coat the buttered ramekins with grated Parmesan cheese, ensuring even coverage. This helps the soufflé climb.
- In a medium saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring constantly, and cook for 5-7 minutes, until thickened. Remove from heat.
- Season the sauce with nutmeg, white pepper, and salt. Let cool slightly for 5 minutes. Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the Gruyère and Parmesan cheeses until melted and smooth.
- In a clean, dry bowl, beat the egg whites until stiff, glossy peaks form. Be careful not to overbeat.
- Gently fold one-third of the beaten egg whites into the cheese sauce to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the mixture. The mixture should be light and airy.
- Divide the soufflé mixture evenly among the prepared ramekins, filling them about 3/4 full. Smooth the tops with a spatula.
- Bake for 20-25 minutes, or until the soufflés are puffed and golden brown. *Crucially, remove from the oven when they are about 2/3 of their maximum puff*. They will continue to rise slightly as they cool.
- Serve immediately. The soufflés will hold their shape for approximately 10 minutes before beginning to gently deflate. Enjoy!