Classic Gruyere Souffles

Generously grease the ramekins with the softened butter. Coat the insides of the ramekins with the 2oz of grated Gruyere, by dividing and sprinkling a bit inside each ramekin. Prepare a deep oven proof baking dish large enough to hold all of the ramekins with a sheet of parchment paper. Have water ready to boil in a kettle.

Make the bechamel, melt the butter in a heavy bottom pan set over medium heat. Add the flour and cook 2 minutes stirring with a whisk to make a roux. Still stirring, add the cold milk and bring to a boil.

Let bubble for a minute or two. Then pour the bechamel into a large mixing bowl. Season lightly with salt & pepper, and cayenne. Then whisk in the yolks. Cover with plastic wrap and put aside to cool slightly.

Preheat oven to 400 degrees. Put the water on to boil.

Beat egg whites with a pinch of salt until soft peaks form.

Quickly beat in with a whisk a third of the egg whites into the warm soufflé mixture, then switching to a large wooden spoon in one hand, fold in the rest, in the other hand shower in the grated Gruyere. Stop as soon as the mixture is blended.

Spoon the mixture into the ramekins to come up to 1/2 inch above the rim. Gently smooth the surface, then use a knife tip to ease the mixture away from the sides of the ramekins.

Arrange the ramekins in the parchment lined deep baking dish. Pour just enough boiling water to come halfway up the sides.

Bake the soufflés 4 minutes for the 3 1/2”, 6 minutes for the 4”. Meanwhile trim the disks of Gruyere to the same size as the dishes. Quickly position a disk on top of each soufflé and quickly return to the oven for 1 or 2 minutes more.