Ingredients:

  • 4 tablespoons (57g) unsalted butter, plus extra for greasing the ramekins
  • 1/4 cup (30g) all-purpose flour, plus extra for dusting the ramekins
  • 1 1/2 cups (355ml) whole milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (115g) grated mature cheddar cheese (or Gruyère, or a mix!), finely grated
  • 4 large eggs, separated, yolks lightly beaten
  • 1/4 teaspoon cream of tartar

Instructions:

  1. Grease the ramekins thoroughly with butter. Dust with flour, tapping out any excess. This helps the soufflé rise evenly.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Slowly whisk in milk until smooth and thickened. Stir in nutmeg, cayenne pepper (if using), salt, and pepper.
  3. Remove from heat. Stir in the cheese until melted and smooth. Gradually whisk in the beaten egg yolks, one at a time, ensuring each is fully incorporated before adding the next. This prevents the eggs from scrambling.
  4. In a clean, dry bowl, beat egg whites with cream of tartar using an electric mixer until stiff, glossy peaks form. The key is to beat until the peaks hold their shape, but are not dry.
  5. Gently fold one-third of the beaten egg whites into the cheese base to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. Use a rubber spatula and a gentle folding motion.
  6. Divide the soufflé mixture evenly among the prepared ramekins. Run your thumb around the inside rim of each ramekin to create a clean edge to encourage even rising. Place the ramekins on a baking sheet.
  7. Bake in a preheated oven at 375°F (190°C/Gas Mark 5) for 30-35 minutes, or until the soufflés are puffed up, golden brown, and slightly wobbly in the center.
  8. Serve immediately, as soufflés deflate quickly.