Individual Emmental soufflés
A cheese béchamel lightened with whipped egg whites and baked in small ramekins.
Active time25 min
Cooking20 min
Total40 min
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Ingredients
- 50 g unsalted butter
- 100 g grated Emmental
- 250 ml whole milk
- 5 egg
- 45 g plain wheat flour
- ¼ tsp English mustard powder
- 1 pinch of fine salt
Preparation
Heat the oven to 180 °C. Grease 6 ramekins with 10 g butter, dust with 5 g flour and shake out excess. Crack and separate the 5 eggs. Keep all the whites in a clean bowl and reserve 3 yolks for the mixture. Heat the milk.
50 g unsalted butter250 ml whole milk5 egg45 g plain wheat flour- 150–200 ml ramekins
- oven
- pastry brush
- mixing bowl
- saucepan
Melt the remaining 40 g butter. Stir in 40 g flour over low heat for 1 min. Off the heat, gradually whisk in the hot milk. Return to low heat and stir for about 3 min until very thick. Off the heat, mix in the Emmental, the yolks set aside for the mixture and mustard. Keep warm.
100 g grated Emmental¼ tsp English mustard powder- saucepan
- whisk
- spatula
Beat the whites with salt until firm but supple peaks form. Gently fold the cheese mixture into the whites in several additions without deflating them. Fill the ramekins, keeping their rims clean. Bake immediately for about 15 min until risen and golden, without opening the oven during baking. Serve at once, protecting hands from the hot dishes.
1 pinch of fine salt- mixing bowl
- electric hand mixer with beaters
- spatula
- 150–200 ml ramekins
- oven
- plate
Allergens
- Eggs
- Gluten
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration