Cheese soufflé

Ingredients:

• 4 tbsp (60 g) butter, room temperature
• 4 tbsp finely grated Parmesan
• 3 tbsp. flour
• A pinch of cayenne pepper
• 1 cup whole milk, warmed
• 1 tbsp. coarsely grated Gruyere
• 1 tbsp Dijon mustard
• 0.5 tsp coarse salt
• 1/4 tsp ground black pepper
• 4 large egg yolks + 5 whites
• A pinch of cream of tartar
• Special equipment: Soufflé dish with a capacity of 1.5 l (6 cups)

Preparation:

1. Position a rack in the bottom third of the oven, making sure the rack above it is high enough to allow the soufflé to rise a few inches; preheat the oven to 375°F (190°C). Grease a soufflé pan with 1 tablespoon (15 g) butter. Sprinkle 2 tablespoons of Parmesan cheese into the pan and shake it to coat the bottom and sides of the pan.
2. In a large saucepan over medium heat, melt the remaining 3 tablespoons (45 grams) butter. Whisk in the flour and cook, stirring constantly, until the mixture foams slightly, about 2 minutes. Stir in the cayenne pepper, remove the pan from the heat, then whisk in the hot milk and return the pan to the stovetop. Cook, stirring constantly. Add the Gruyere and the remaining 2 tablespoons Parmesan and cook, whisking, until the cheese melts and the mixture thickens, 1 to 2 minutes.
   
   
   How to Make the Perfect Soufflé
3. Remove the pan from the heat and stir in the mustard, salt, and pepper. Add the yolks one at a time, stirring quickly until evenly distributed.
4. In a large metal bowl, whisk the egg whites with a whisk or electric mixer until foamy. Then add the cream of tartar and continue beating until stiff peaks form, slightly creased at the very tip. Fold about a quarter of the beaten whites into the yolk mixture, stirring to distribute evenly, then gently fold in half of the remaining whites with a silicone spatula. Repeat with the remaining whites, folding them in almost completely, until a few white streaks are visible.
5. Pour the mixture into the prepared soufflé pan, smooth the surface, and run your thumb along the inside edge of the pan to remove any Parmesan cheese bits so the soufflé can rise. Bake until the soufflé rises about 2 inches above the edges of the pan and jiggles slightly when you shake the pan, 25-30 minutes.
6. Serve immediately. Spoon the soufflé into each serving, ensuring each portion includes the crust, top, and tender center.