Prep Time: 15 Mins
Cook Time: 25 Mins
Makes: 4 – 8 ounce Ramekins OR 5 – 6 ounce Ramekins
2 Tablespoons grated Parmesan cheese
3 Tablespoons butter (plus extra to grease ramekins)
3 Tablespoons flour
1 1/4 cup hot milk
4 egg yolks
3/4 cup sharp Cheddar cheese grated
1 teaspoon yellow mustard
2 Tablespoons chopped chives
5 egg whites mixed with 1 Tablespoon water
1/2 teaspoon cream of tartar
Salt & Pepper
Grease the inside of the ramekins with butter & sprinkle parmesan cheese inside. Place in the freezer 5-6 minutes (so the parmesan sticks) Preheat the oven to 375 F.
In a sauce pan, melt butter. Whisk in the flour & pinch of salt and cook for 2 minutes over medium heat.
Pour in the hot milk & turn the heat to high, and whisk well to blend. Keep whisking and when it reaches a boil, remove from heat.
In a bowl, whisk the egg yolks until smooth. Temper by adding a little of the hot milk/flour mixture into them while whisking. Pour the tempered yolks in the saucepan of mixture & whisk in the cheddar, mustard, chives, & a pinch of salt & pepper.
In a separate bowl, whip the egg whites, water & cream of tartar together with a mixer until soft peaks from. Stir 1/4 of the egg whites at a time into the yolk mixture until all is blended. Fold in gently so the egg whites don’t deflate!
Pour mixture in ramekins to the top. Place on a sheet pan a bake 25 minutes.
Serve immediately for pretty puffy presentation. But they are still delicious when the soufflés deflate as they cool!