Savoury Cheese Soufflé with Chef Dez

Preheat oven to 375° F (190° C).

Prepare four 1-cup sized (250ml) oven safe ramekins by buttering them with 1 tablespoon of the butter and then dusting them thoroughly with the finely grated parmesan.

Melt 2 tablespoons of butter in medium saucepan over medium heat.

Stir in the flour and cook for 2 minutes to remove the starchy taste of the flour, stirring constantly.

Stir in the mustard, salt, and pepper.

Slowly whisk in the milk to ensure no lumps, until fully combined.

Cook until the mixture just starts to boil and to thicken a bit, stirring occasionally.

Remove from the heat by transferring this sauce mixture to a large bowl.

In another bowl, beat the 4 egg yolks and slowly add in 1/4 of the sauce mixture to the egg yolks, mixing thoroughly.

Gradually add this yolk mixture to the remaining sauce, whisking everything thoroughly.

Stir in the Swiss cheese and green onions.

Whisk 6 egg whites with the sugar and cream of tartar until stiff peaks form.

Fold about 1/3 of the egg whites into the cheese mixture.

Gently fold in the remaining egg whites until thoroughly incorporated.

Pour the soufflé mixture equally into the prepared ramekins.

Once filled, tap them on the counter a few times to knock out any big air bubbles.

Place the filled ramekins on a baking sheet and bake in the oven for approximately 17 to 20 minutes puffed up, cracked on top, and lightly browned.

Do NOT open the oven during baking, or your soufflé might deflate!

Serve immediately.

Equipment Needed

Spice Level:

Dietary