INDIVIDUAL MIXED CHEESE AND GARLIC SOUFFLÉS
About the Recipe
Along with Baked Alaska, Frozen Lemon-Meringue Bombe, and gravlax, this recipe for individual first course soufflés is one of my all-time faves. I’ve taught it over and over in my classes and people continue to request it again and again.
Essentially, it’s a basic cheese soufflé recipe but when made individually, there is way more topping and crusty side bits per person. And of course having one’s own personal soufflé has a huge amount to be said for it.
More than that, however, are a couple of little tweaks that make a huge difference. Using Parmesan, in addition to Gruyere, provides more complexity and interest. I think it’s the addition of garlic to the roux that elevates the dish from “basic cheese soufflé” (already hard to beat) to something completely sublime.
I also like to fill the molds almost to the top rather than ¾ full as most recipes suggest. This way, even if you aren’t an expert souffle maker quite yet, your creations should rise way over the edge of the molds. Definitely wow-worthy.
Also, don’t let the thought of making your own souffles intimidate you. IT IS NOT HARD. Make the base up to three days ahead and refrigerate. You can also prepare the molds up to a day ahead. Having done that (and brought the egg whites to room temperature), there is nothing left to do other than preheat the oven, whip up the whites, fold everything together, fill the molds and pop the souffles in the oven.
Because they are the first course (rather than a side dish or dessert), you’re home free. The timing issue is essentially moot. After the souffles have been in the oven for 10 minutes, get your guests to the table. Way better for them to wait for the souffles than for the souffles to wait for them, a recipe (no pun intended) for failure. On the other hand, if you follow my instructions, this recipe is for nothing other than complete success. Enjoy!!
Individual Mixed Cheese & Garlic Soufflés
Ingredients
* All ingredients should be at room temperature
Softened butter and grated Parmesan to prepare the molds
6 tablespoons unsalted butter
3 cloves minced garlic
6 tablespoons flour
2 cups boiling milk
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
6 eggs yolks
10 egg whites
1/8 teaspoon salt
1 teaspoon cream of tartar
6 ounces coarsely grated Gruyere or a combination of Gruyere and Parmesan cheeses
METHOD
Butter 8 individual soufflé molds or ramekins. Dust with Parmesan. Place them on a baking sheets.
To make the soufflé base, melt the butter in a large saucepan with the garlic. Cook, stirring for one minute. Stir in the flour and cook, stirring, over moderate heat until the butter and flour foam together for two minutes without browning.
Off heat, pour in the boiling milk and beat vigorously with a wire whisk until well blended. Add the seasonings and return to the heat and boil, stirring, for one minute. Sauce should be very thick.
Add the yolks, beating each one in before adding the next. Correct seasoning. Seasoning should be strong as the flavor will be diluted when the whites are added.
— BASE MAY BE MADE UP TO 2 DAYS AHEAD, COVERED AND REFRIGERATED. HEAT TO TEPID BEFORE CONTINUING WITH THE RECIPE —
To finish the soufflés: Preheat the oven to 400° F. Whip the room temperature egg whites with the 1/8 teaspoon salt and the cream of tartar until soft peaks form. Don’t let them get stiff. Stir ¼ of them into the tepid soufflé base and then stir in all but ¼ cup of the cheese. Then fold the lightened base into the remaining whites.
Divide the soufflé mixture among the 8 prepared molds. Sprinkle the remaining cheese over the tops. Place the soufflés on the baking sheet on the middle rack of the oven. Immediately lower the heat to 375° F. Bake approximately 20 minutes until risen and set. Serve right away.