GRUYERE CHEESE SOUFFLE RECIPES

Steps:

• To Prepare The Souffle Dish: Heat oven to 400°F, arrange rack in lower third, and place a rimmed baking sheet on the rack. Generously coat a 1.5 quart souffle dish or 6-cup baking dish with butter. Add a spoonful of the Parmigiano-Reggiano cheese (above and beyond the measured amount), rotate the dish to fully coat the inside with flour, then turn over and tap to get rid of any excess. Place the souffle dish in the refrigerator until ready to use. 
• For The Souffle Base: Place the milk and 1 teaspoon of the salt in a small saucepan and add in any flavorings you'd like (such as a few sprigs of thyme, marjoram or parsley, a grating of nutmeg, a bay leaf, a few garlic cloves or shallots, or even a few peppercorns). Heat over medium-high until it just comes to a boil, about 5 minutes, then set aside. Melt the butter in a medium saucepan over medium heat. Once it foams, sift the flour over the butter and whisk it in and cook until the raw flour taste is gone, about 2 minutes. While continuously whisking, slowly pour the milk or half-and-half in a constant stream. Bring the mixture to a simmer over medium heat and cook until the mixture is as thick as Greek yogurt and pulling away from the sides, about 3 minutes. Remove from the heat and stir in the measured cheeses and stir until all the cheese is melted. Add the egg yolks one and a time and whisk until smooth. Set aside to cool while you whisk the egg whites. Place egg whites in the impeccably clean bowl of an stand mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 2 to 3 minutes. Add the cream of tartar, if using, then increase the speed to high and beat until peaks are stiff but not dry, about 1 minute more.  Add 1/3 of the whites into the cheese mixture until blended and no white streaks are visible. Add remaining whites and gently fold until thoroughly combined. 
• To Bake The Souffle: Immediately turn the mixture into the prepared dish and, if desired, use an offset spatula to even out the top of the souffle. Place the soufflé on the heated rimmed baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is just set (it will just a bit when lightly jiggled (like J-ELLO), about 30 minutes if you want it slightly custard-y or more like 35 minutes to have it fully set. Serve immediately along with a vinegar-y salad and crusty bread.

Steps:

• 1 Preheat the oven to 375 F. Grease the ramekin with butter. Set aside.
• 2 Warm milk in a saucepan over medium-low heat right before boiling. Do not scorch/ burn the milk.
• 3 Make the roux (butter and flour mixture): Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to bubble, do not allow mixture to brown. Remove saucepan from heat.
• 4 Let the roux stand for few minutes to cool. Pour in warm milk, whisking until smooth. Return to heat.
• 5 Whisk the mixture of roux and milk constantly until thick, for about 2 to 3 minutes. Remove from heat.
• 6 Add black pepper, salt, and nutmeg. Add egg yolks one at a time, whisking to blend after each addition.
• 7 Scrape the mixture into large bowl and let it rest at room temperature.
• 8 Use a mixer to beat egg whites in another large bowl for 3 minutes. Then add cream of tartar, mix again until the egg whites form a stiff peak.
• 9 Fold u00bc of whites into lukewarm or room temperature mixture. Do not over mix.
• 10 Add your choice of cheese (sparingly) along with egg whites. Transfer the soufflu00e9 mixture to prepared ramekin.
• 11 Keep adding the egg whites and cheese until all the egg whites are added to the batter. Fold gently.
• 12 Place ramekin in the oven for 35 minutes or until soufflu00e9 is puffed and golden brown on top. Do not open the oven for the first 20 minutes or the batter will deflate.