1 cup whole milk
3/4 cup grated Gruyère cheese
1/3 cup grated Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
6 egg whites beaten to snow
5 egg yolks
Salt and black pepper to taste
Optional
1 cup whole milk
3/4 cup grated Gruyère cheese
1/3 cup grated Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
6 egg whites beaten to snow
5 egg yolks
Salt and black pepper to taste
Optional
In a medium saucepan, melt the butter over medium heat
Reduce heat, add the flour and whisk continuously for 2 minutes
Add the milk gradually, whisking constantly for 5 minutes or until thickened
Remove from heat, season with salt and pepper, and let cool
Add the egg yolks one at a time, whisking well after each addition, then return to low heat, whisking vigorously until thickened and slightly detached from the sides of the pan
Transfer to a bowl, cover with plastic wrap pressed onto the surface of the creme, and let cool for 20 minutes
Heat the oven to medium temperature
Add the cheese and whisk until smooth
Fold in the egg whites delicately
Pour into a buttered soufflé dish and bake for 30 minutes or until puffed and lightly golden.
