Ingredients Jump to Instructions ↓

  1. 3 Tbs. unsalted butter

  2. 1/2 cup plus 1/3 cup finely grated Parmesan-Reggiano cheese

  3. 3 Tbs. all-purpose flour Pinch of cayenne pepper

  4. 1/8 tsp. freshly grated nutmeg

  5. 3/4 cup milk

  6. 2 Tbs. dry vermouth

  7. 3 eggs, separated

  8. 1 tsp. salt

  9. 1/8 tsp. freshly ground black pepper

  10. 1/2 cup minced fresh chives

  11. 3/4 cup finely grated Gruyere cheese

Instructions Jump to Ingredients ↑

  1. Preparation : Preheat an oven to 375F. Butter four 4-oz. ramekins with 1/2 Tbs. of the butter and sprinkle with 2 Tbs. of the Parmesan-Reggiano. In a saucepan over medium-low heat, melt 2 Tbs. of the butter. Add the flour, cayenne and nutmeg and cook, whisking constantly, for 2 minutes. Slowly add the milk and vermouth, whisking until smooth and thickened, 2 to 3 minutes. Whisk in the egg yolks, salt, black pepper, chives, Gruyere and the 1/3 cup Parmesan-Reggiano. Pour into a bowl. Set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, fold the egg whites into the soufflé base in three additions. Meanwhile, fill a breakfast pan two-thirds full with water and bring to a boil over medium-high heat. Using half of the batter, fill the ramekins to the top and sprinkle with 2 Tbs. of the Parmigiano-Reggiano. Place the ramekins in the breakfast pan. Transfer to the oven and bake until a toothpick inserted into the center of a soufflé comes out clean, about 17 minutes. Remove the soufflés from the ramekins and place on individual plates. Serve immediately. Let the ramekins cool, and then repeat with the remaining batter. Chef Notes: Pepper and vermouth can be left out of the recipe for those with a very sensitive pallet. Finely diced pancetta or other savory meats can also be added to this


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