Cheese Soufflé for Two

by Patsy Jamieson

Eggs are one of the most versatile ingredients in my kitchen. When I have not planned or shopped for specific dinner (which is often), I turn to eggs to create a satisfying meal on the fly. If I have a little extra time and when an omelet or scrambled eggs seem a little too prosaic, I might treat my partner and myself to a cheese soufflé. The addition of beaten egg whites transforms basic ingredients—egg yolks, milk, and cheese—into a special-occasion meal.

Soufflés have a reputation for being difficult, but if you pay attention to a couple of details you will be successful. After greasing the soufflé dishes, sprinkle them with grated Parmesan or breadcrumbs. This coating provides a little traction and helps the soufflé rise. In addition, the coating forms an appealing crust.

Pay attention when separating the eggs. The tiniest amount of yolk, which contains fat, will prevent the egg whites from foaming properly. For the same reason, make sure that the mixing bowl and beaters are scrupulously clean.

While it is tempting, do not open the oven door during the first twenty minutes of baking. A sudden cool draft might deflate your beautiful soufflé.

Yes, a soufflé is delicate and must be served immediately for the full dramatic effect. It will collapse shortly after leaving the oven. But a somewhat collapsed souffle is still delectable.

This recipe is designed for two individual servings.  If I am dining solo, I prepare the soufflé batter, then bake one portion and refrigerate the other overnight. When baking the second soufflé, I increase the baking time by about five minutes to account for the cold batter. Even though the second-day soufflé may not rise as impressively, it will still puff nicely and taste delicious.   

So, the next time you open the fridge door and think that your dinner options are limited, take out those eggs, dust off your mixer and whip up a light, airy soufflé!

Special Equipment

Two 2-cup straight-sided soufflé dishes; stand or hand-held electric mixer.

Ingredients

2 generous tablespoons grated Parmesan cheese or panko breadcrumbs

¾ cup milk

1 small bay leaf

1 1/2 tablespoons butter, plus softened butter for greasing the soufflé dishes

2 tablespoons all-purpose flour

2 large eggs, separated

3/4 cup shredded Gruyère, Comté or Cheddar cheese

¼ teaspoon Diamond Crystal kosher salt or 1/8 teaspoon Morton kosher salt

Freshly ground black pepper to taste

Pinch of freshly grated nutmeg, optional

¼ teaspoon cream of tartar

Preparation

1. Set rack in the center of the oven; preheat to 375ºF. Brush two 2-cup soufflé dishes with softened butter or coat with cooking spray. Sprinkle each dish with Parmesan or breadcrumbs, tilting to coat evenly and shaking out any excess.

2. Heat the milk and bay leaf in a glass measuring cup in the microwave until steaming hot but not boiling, about 1 minute at high power. Let cool for about 5 minutes. Remove the bay leaf.

3. Melt 1 ½ tablespoons butter in a small, heavy saucepan over medium heat. Sprinkle in the flour and whisk to blend. Cook, whisking constantly, for 20 to 30 seconds. Remove from the heat and let cool slightly. Gradually pour in the warm milk while whisking. Return the pan to medium-high heat and cook, whisking constantly, until the sauce starts to bubble and thicken. Reduce the heat to medium-low and continue to cook, whisking often, for 2 minutes. Remove from the heat and season with salt, pepper, and nutmeg, if desired.

4. Place the egg yolks in a small bowl. Add about ¼ cup of the hot béchamel sauce and whisk to blend. Scrape the egg yolk mixture into the sauce in the saucepan and whisk until smooth. Add the Gruyère (or Comté or Cheddar) and stir until it has melted. Set aside.

5. Place the egg whites and cream of tartar in a clean mixing bowl. Starting slowly and gradually increasing the speed, beat the whites with an electric mixer until they form stiff but not dry peaks. Add about one-quarter of the beaten whites to the cheese sauce and mix gently with a small whisk until smooth. Scrape this mixture into the remaining beaten whites and fold the two mixtures together with a flexible spatula until blended. Divide this soufflé base between the two prepared dishes, filling each about three-quarters full. Smooth the tops.

6. Place the soufflé dishes on a baking sheet and bake the soufflés until they are puffed and the tops are golden, about 30 minutes. Serve immediately!

 
Makes 2 servings.