I guarantee you will find this soufflé better than morning sex.
2 tbsp of Butter
3 tbsp of White Flour
1/2 cup of Parmigiano Reggiano
3 tbsp of Butter
1/4 cup of White Flour
1 cup Milk (I used 1% M.F.)
1 cup of White Strong Cheddar
5 big Separated Eggs
1 1/2 tsp Nutmeg
1 1/2 tsp Tarragon
Add Salt and Pepper to taste
- Preheat your oven to 350 degrees and place a non-Stick baking sheet on the upper railing inside your oven
- Take 4 to 6 Ramekins (About 180 ml size)
- Start by greasing the inside of your Ramekins with butter
- Put 1-2 Tbsp of Flour inside your Ramekins and Spread the Flour inside by shaking the ramekins enough to cover the surface with a thin layer of flour. As Shown:
- Take out the excess flour and use it for the next ramekin
- In each ramekin, dispense the Parmigiano Reggiano equally at the bottom, inside the ramekin, as can be seen here:
- Take out a medium sized cooking pot and insert the butter for your soufflé.
- Turn the burner on to Medium Heat and wait until the butter melts (careful not boil it)
- When the butter is almost completely melted, add the flour and start stirring.
- Mix until the texture becomes a thick paste, this is what we call a roux
- When your roux is done turn the burner on high heat and pour the cold milk
- Whip the roux with the milk to remove all of the lumps. You want a smooth and creamy texture.
- As the mixture warms up, continue stirring while adding the Nutmeg, Tarragon, Salt and Pepper.
- Take the pot off the heat.
- At that point your bechamel sauce is ready and should look like the following:
- Add the cheese into the bechamel then mix it.
- Add your Egg Yolks and mix the sauce.
- You now have your mornay sauce which will look like this:
- With your Stand Mixer or in another bowl, whisk your egg whites until they form peaks. Make sure not to over whisk them. I whisked for about a minute and a half at full speed.
- You want a consistent and fluffy foam-like texture to add to your Mornay sauce.
- Pour half of your egg whites into your mornay sauce and mix it in with a spatula by folding it on itself by gradually scraping the bottom of the bowl and going back up. Make sure to not to whip the mixture, just scrape the bottom and sides and fold it into itself like previously explained. This step is extremely important so that the air in the egg whites stays intact so that the soufflé doesn’t cave in.
- Add the other half of your egg whites and repeat the last step. Your soufflé batter should resemble this:
- Pour the Soufflé mixture into your ramekins and place your ramekins onto your hot non-stick baking sheet on the upper railing in the oven.
- Cook for 20-25 minutes and take out of the oven.
Enjoy this amazing brunch recipe that will leave you and your loved one speechless, and carry on with the morning sex you put on pause to make this incredible recipe.