Ingredients:

  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (15g) all-purpose flour
  • 1 cup (240ml) whole milk, heated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup (100g) Gruyère cheese, grated
  • 2 large egg yolks
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar

Instructions:

  1. Preheat your oven to 375°F (190°C). Prepare a baking tray with water for a bain-marie.
  2. Butter the ramekins generously and dust with flour to aid rising; set aside.
  3. In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes without browning.
  4. Gradually whisk in the warmed milk until smooth. Cook until thickened, about 2-3 minutes. Stir in mustard, salt, pepper, nutmeg (if using), and cheese until melted. Remove from heat and let it cool.
  5. Once cooled, stir in egg yolks until combined.
  6. In a clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually add any additional salt, continuing to whip until stiff peaks form.
  7. Gently fold the cooled cheese mixture into the whipped egg whites in batches, being careful not to deflate.
  8. Spoon the mixture into prepared ramekins, filling them to the top. Smooth out the surface if needed.
  9. Place the ramekins in the preheated oven and bake for 25-30 minutes until puffed and golden brown.
  10. Serve the soufflés straight from the oven for the best texture.