Gluten-Free Cheese Soufflé (Kaassoufflé)

Ingredients

• 2 tbsp Butter
• 2 tbsp Cornstarch
• 1 cup Milk
• 1/4 tsp Salt
• 1/8 tsp White pepper
• 1/4 tsp Nutmeg
• 3 Egg yolks
• 1/2 cup Gruyere cheese, grated
• 1/4 cup Parmesan cheese, grated
• 3 Egg whites
• 1/8 tsp Cream of tartar

Instructions

1. 1Preheat your oven to 375°F (190°C). Grease two 6-ounce ramekins and dust them with cornstarch.
2. 2Melt the 2 tbsp of butter in a medium saucepan over medium heat. Add the 2 tbsp of cornstarch and whisk constantly for 1 minute until it forms a paste.
3. 3Gradually whisk in the 1 cup of milk until the mixture is smooth. Continue to stir constantly over medium heat until the mixture simmers and thickens, about 3-5 minutes. Remove the saucepan from the heat.
4. 4Stir in the 1/4 tsp salt, 1/8 tsp white pepper, and 1/4 tsp nutmeg. Whisk in the 3 egg yolks one at a time until fully incorporated. Then, stir in the 1/2 cup grated Gruyere cheese and 1/4 cup grated Parmesan cheese until the cheeses are melted and the mixture is smooth.
5. 5In a separate clean bowl, beat the 3 egg whites with the 1/8 tsp cream of tartar using an electric mixer on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the beaters, the egg whites stand straight up without drooping.
6. 6Gently fold about one-third of the beaten egg whites into the cheese mixture using a spatula until just combined. Then, gently fold in the remaining egg whites in two more additions until no white streaks remain. Be careful not to overmix, as this will deflate the egg whites.
7. 7Carefully pour the soufflé mixture evenly into the two prepared ramekins. The mixture should come up to about three-quarters of the way up the sides of the ramekins.
8. 8Bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed up and have a golden-brown color on top. They should feel firm to the touch.
9. 9Serve the soufflés immediately. They will start to deflate soon after coming out of the oven.

Substitutions

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