These airy, savory cheese soufflés are baked individually in ramekins for perfect presentation and portioning. Made with a base of béchamel, whipped egg whites, and sharp cheese (like Gruyère or aged cheddar), they rise tall and golden with a melt-in-your-mouth texture.
Preheat oven to 375°F (190°C).
Butter the inside of 4 6-ounce ramekins, then dust with Parmesan, tapping out excess.
Set ramekins on a baking sheet.
In a small saucepan, melt 2 tbsp butter over medium heat.
Whisk in flour and cook for 1 minute, stirring constantly (do not brown).
Gradually whisk in warm milk and cook, stirring, until thickened (2–3 minutes).
Remove from heat. Stir in salt, nutmeg, and mustard (if using).
Let cool slightly, then whisk in egg yolks, one at a time.
Stir in shredded cheese until melted and smooth. Set aside.
In a clean bowl, beat egg whites (and cream of tartar, if using) with a pinch of salt until stiff peaks form.
Stir 1 spoonful of egg whites into the cheese mixture to lighten it.
Gently fold in the remaining egg whites in two batches, taking care not to deflate the mixture.
Divide mixture evenly between prepared ramekins, filling them about ¾ full.
Run your thumb around the inside rim to help soufflés rise evenly.
Bake on center rack for 18–20 minutes, or until puffed and golden. Do not open the oven early!
Serve immediately—they’ll start to deflate after a few minutes, but will still taste divine.
Use room temperature eggs for better volume when whipping.
Grate cheese finely so it melts smoothly into the base.
Don't over-fold—just enough to combine while keeping the mixture airy.
Add a tablespoon of chopped chives, thyme, or truffle oil to the base for a twist.
Swap Gruyère for goat cheese, blue cheese, or a mix of aged cheddar and Parmesan.
Make it a main course by baking in 8-ounce ramekins and serving with salad.
4 servings