Blue Cheese Soufflé

Instructions

1. Prepare the ramekins
   Preheat oven to 375°F (190°C). Butter four 8-ounce ramekins thoroughly, ensuring to coat all sides. Dust each with Parmesan cheese, tapping out any excess. Place the ramekins on a baking sheet and refrigerate until ready to fill.
2. Make the béchamel base
   In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux. Gradually add the warm milk, whisking constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens to a smooth, creamy consistency.
3. Add the cheese
   Remove the saucepan from heat and add the crumbled blue cheese, stirring until melted and incorporated. Add nutmeg, salt, and pepper. Allow the mixture to cool slightly, then whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.
4. Whip the egg whites
   In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Increase speed to high and continue beating until stiff, glossy peaks form, about 2-3 minutes. Be careful not to overwhip.
5. Fold and combine
   Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then fold in the remaining egg whites using a large rubber spatula with a gentle, cutting motion, turning the bowl as you go. Continue until just incorporated with minimal white streaks remaining.
6. Fill and bake
   Carefully spoon the mixture into the prepared ramekins, filling them to about 1/4 inch from the top. Run your thumb around the inside edge of each ramekin to create a small channel (this helps the soufflés rise evenly). Place the baking sheet with ramekins in the center of the preheated oven.
7. Bake to perfection
   Bake for 22-25 minutes until soufflés have risen well above the rims and are golden brown on top. They should be slightly jiggly in the center but set around the edges. Avoid opening the oven door during baking as this can cause the soufflés to collapse.
8. Serve immediately
   Transfer the soufflés to serving plates and serve immediately, as they will begin to deflate within minutes. Optional: pierce the top of each soufflé and pour in a small amount of warm cream for extra richness.