Cheese Souffle

Cheese Souffle

Makes 4

3 tablespoons unsalted butter plus more, room temperature, for ramekins
4 tablespoons finely grated Parmesan, divided
3 tablespoons all-purpose flour
1 cup cold whole milk
1 cup grated Gruyère, divided
Pinch of freshly grated nutmeg
Kosher salt, freshly ground pepper
4 large eggs, yolks and whites separated
1/4 teaspoon xanthan gum (optional) 

Four 8-ounce ramekins

1.Preheat oven to 400°. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 Tbsp. Parmesan (total). Chill for 20 minutes or, covered, up to 1 day.

2. Melt 3 Tbsp. butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 Tbsp. Parmesan and 1/2 cup Gruyère; stir until melted. Add nutmeg and season with salt and pepper. Transfer béchamel to a medium bowl and cover with plastic wrap; set aside.

3. Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum, if using. Using an electric mixer, beat egg whites until firm but not stiff, 3–4 minutes.

4. Stir egg yolks into béchamel. Gently stir in 1/4 of beaten egg whites to loosen béchamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.

5. Divide mixture among ramekins; sprinkle with 1/2 cup Gruyère;. Run your finger around inside lip of ramekins, cleaning edges.

Souffles covered with cheese before going into the oven.

 Bake until soufflés rise, centers are set, and cheese is golden brown, 18–22 minutes. Serve immediately.

Souffles out of the oven!

Notes: I used 10 oz ramekins instead of 8 ounce and the souffle's still turned out well. I also did not use xanthan gum because I could not find any at the store.
The bechamel was really thick and gloppy when I made it, I was worried about the consistency weighing down the souffle, but it all worked out and the souffle's rose, but not higher than the rim of the ramekins.
(recipe adapted from bonappetit.com)