Blue Cheese Soufflés

by Adithya Krishnamoorthy

Ingredients

• 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

Method

1. Preheat the oven to 425°F (~218°C).
2. Grease 2 (one cup) Ramekins with butter, sprinkle ramekins with grated parmesan.
3. Heat milk until slightly warm (feel free to use a microwave or heat on the stove).
4. Prepare roux by melting butter in a small pot, adding flour and cooking until slightly nutty.
5. Add milk to roux and whisk until thick.
6. Whisk together the egg yolks, ground mustard, salt, and white pepper, then add to the roux, whisking quickly to avoid scrambling the eggs.
7. Fold in the grated Camblu cheese, melt and mix well.
8. Remove from heat and allow it to cool to room temperature.
9. Beat the egg whites and cream of tartar to medium stiff peaks using either a hand mixer or stand mixer.
10. Once medium stiff peaks emerge, fold in ⅓ of the egg whites into the prepared room temperature custard.
11. Fold this mixture gently back into the remaining whites until just combined.
12. 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.
13. Serve immediately while hot.