30g Parmesan, finely grated
240ml whole milk, warmed
40g unsalted butter
3 tbsp plain flour
½ tsp paprika
Pinch of ground nutmeg
4 large egg yolks
5 large egg whites
115g Gruyère or sharp Cheddar, grated
- Position a rack in the bottom third of the oven and preheat it to 200˚C/180˚C fan/gas mark 6. Butter six ramekins. Add some Parmesan to each ramekin and tilt so that the cheese coats the bottom and sides.
- Meanwhile, melt the butter in a large heavy saucepan over medium heat. Add the flour and whisk continuously for three minutes until the mixture begins to foam.
- Remove the pan from the heat and stand for one minute.
- Slowly pour in the warm milk while whisking. Continue whisking until smooth.
- Return to the heat and cook for 2-3 minutes, whisking constantly until very thick. Add the Gruyère (or Cheddar) bit by bit, whisking as it melts in.
- Remove from the heat and whisk in the paprika and nutmeg.
- Add the egg yolks one at a time, whisking to blend after each addition.
- Scrape the mixture into a large bowl and cool to room temperature.
- In a large bowl, use an electric mixer to beat the egg whites until stiff but not dry.
- Fold the whites into the room temperature mixture one quarter at a time.
- Transfer the batter to the prepared ramekins.
- Rub your finger around the rim of each ramekin to allow to soufflés to rise evenly. Place dish in oven and immediately reduce oven temperature to 190˚C/170˚C fan/gas mark 5.
- Bake for 15 minutes until the soufflé is puffed and golden brown on top, and the centre moves only slightly when the dish is gently shaken. Be careful not to open the oven door during the first 20 minutes. Serve immediately.
Per serving: 349 kcals, 25.7g fat (14.4g saturated), 8.7g carbs, 3.8g sugars, 20.9g protein, 0g fibre, 0.298g sodium
Try serving this with a simple green salad and some crusty bread, or with bacon and buttered leeks.
Fancy something sweet? Try this chocolate hazelnut soufflé!