Have you, traditionally, been afraid to make souffle? Well check it out: all those rules about making souffles are pretty much myths. America's Test Kitchen has only one rule: leave at least one inch of space between the top of the batter and the rim of the dish
Serves 4 to 6
1 ounce Parmesan cheese, grated (1/2 cup)
1/4 cup (1 1/4 ounces) all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper
Pinch ground nutmeg
4 tablespoons unsalted butter
1 1/3 cups whole milk
6 ounces Gruyère cheese, shredded (1 1/2 cups)
6 large eggs, separated
2 teaspoons minced fresh parsley
1/4 teaspoon cream of tartar
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8-inch round (2-quart) soufflé dish with vegetable oil spray, then sprinkle with 2 tablespoons Parmesan.
2. Combine flour, paprika, salt, cayenne, white pepper, and nutmeg in bowl. Melt butter in small saucepan over medium heat. Stir in flour mixture and cook for 1 minute. Slowly whisk in milk and bring to simmer. Cook, whisking constantly, until mixture is thickened and smooth, about 1 minute. Remove pan from heat and whisk in Gruyère and 5 tablespoons Parmesan until melted and smooth. Let cool for 10 minutes, then whisk in egg yolks and 1½ teaspoons parsley.
3. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, 3 to 4 minutes. Add cheese mixture and continue to whip until fully combined, about 15 seconds.
4. Pour mixture into prepared dish and sprinkle with remaining 1 tablespoon Parmesan. Bake until risen above rim, top is deep golden brown, and interior registers 170 degrees, 30 to 35 minutes. Sprinkle with remaining ½ teaspoon parsley and serve immediately.
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