Blue Cheese Soufflés (Serves 2-3)
- 1 1/2 tablespoons unsalted Butter, plus extra for greasing Ramekins
- 2 tablespoons Parmesan Cheese, finely grated
- 1 1/2 tablespoons All-Purpose Flour
- 1/2 cup Whole Milk
- 2 large Eggs, separated
- 1/2 teaspoon ground Mustard
- 1/4 teaspoon Salt
- 1/4 teaspoon White Pepper
- 1/4 cup Käse Camblu cheese, grated
- 1/4 teaspoon Cream of Tartar
- Preheat the oven to 425°F (~218°C).
- Grease 2 (one cup) Ramekins with butter, sprinkle ramekins with grated parmesan.
- Heat milk until slightly warm (feel free to use a microwave or heat on the stove).
- Prepare roux by melting butter in a small pot, adding flour and cooking until slightly nutty.
- Add milk to roux and whisk until thick.
- Whisk together the egg yolks, ground mustard, salt, and white pepper, then add to the roux, whisking quickly to avoid scrambling the eggs.
- Fold in the grated Camblu cheese, melt and mix well.
- Remove from heat and allow it to cool to room temperature.
- Beat the egg whites and cream of tartar to medium stiff peaks using either a hand mixer or stand mixer.
- Once medium stiff peaks emerge, fold in ⅓ of the egg whites into the prepared room temperature custard.
- Fold this mixture gently back into the remaining whites until just combined.
- Divide between the prepared soufflé dishes, place in the oven, reduce the heat to 375°F (190°C), and bake for 30 to 35 minutes depending on how well done you like your soufflés. A toothpick inserted in the middle should come out mostly clean, with no wet batter attached. Don’t open the oven within the first 20 minutes or the soufflés will deflate.
- Serve immediately while hot.