Authentic Soufflé au fromage Recipe France, Europe

Use some softened butter to coat a 48-ounce (1.4-liter) ramekin, then add grated Parmigiano-Reggiano, making sure the cheese covers all of the buttered surfaces. After wiping the rim of the ramekin, put it in the refrigerator until needed.

If you want a browner soufflé with a wobblier center, preheat the oven to 400°F/200°C. For a more tender cooked soufflé, which is baked all the way through, adjust the oven heat to 375°F/190°C. The oven rack should be set at the lowest position possible.

Melt 3 tablespoons of butter in a small saucepan over medium-high flame, not allowing it to brown. Next, add the flour, stir into a paste, and cook for approximately 1 more minute, until the raw flour scent disappears, continually stirring. Continue to whip the mixture while you slowly start adding milk (in a thin stream or a few tablespoons at a time). Be mindful of retaining a lump-free texture. The sauce will thicken initially, then become thin again, when all the milk is mixed in.

Bring to a simmer, stirring continuously, until the sauce thickens slightly. Next, cook on low heat for about 3 minutes, scraping the bottom and the sides of the pan, until the sauce reaches the desired thickness. After seasoning it with salt and pepper, pour the béchamel sauce into a big heatproof mixing bowl. Allow it to cool a bit.

Beat the mustard/pepper/hot sauce into the béchamel, if desired. Add egg yolks, one by one, all the while mixing. Blend completely, then leave to rest.

Beat egg whites with cream of tartar (if using) in a big bowl until stiff, shiny peaks. Add a third of the beaten egg whites into the béchamel sauce and mix thoroughly. Stir in the Gruyère, then gently fold the remaining egg whites into the soufflé base, using a silicone spatula. Mix only until well combined.

Take the soufflé dish out of the refrigerator and put it on a rimmed baking sheet. Pour the batter into the dish, but not to the top – only to the inner ridge. Optionally, level out the surface.

Bake the soufflé in the oven until it browns nicely. At 400ºF/200°C, bake about 30 minutes for a less set and 35 minutes for a more set soufflé. If you decide to cook it at 375°F/190°C, leave it in for 35-40 minutes for fully set.

Serve immediately, scooping out portions onto plates.