melted. Here, some tips from The Cheesemonger. Make your soufflé making more joyful than perilous and take note:
- Decrease the amount of egg whites. Using two made the batter too volumous and overflowed from the ramekin. Try using just one. This way, you won't have to open two eggs, either, since the recipe only calls for one yolk.
- Let it rest. Don't miss pulling the roux off the heat for a moment before adding the milk, and be sure to pull the pot off the heat after the addition of the milk and before the egg yolk. And then, letting the soufflé base cool while you whip your egg white allows for proper cheese and egg incorporation. If the mixture is too hot when you fold in your whites, it'll kill them. And the rise. So resist the inclination to beat your whites before you start.
- Chill your ramekin after buttering and cheesing. This will also help with the rise.
- Be sure to use the size of ramekin that the recipe calls for, or you'll end up with extra batter. It's higher than most (4"). Your batter should come up to about 3/4"-1" below the top. And don't overfill. Put a baking dish on the rack below your ramekin just in case you have some overflow.
- Add a pinch of cream of tartar to the whites before beating to help stablize them. And remember, it's better to underbeat your whites than to overbeat them. Stiff, dry peaks won't make for as fluffy or luxurious a texture, and they won't fold into the soufflé base as cohesively.
- Use good cheese! We used a mix of Rolf Beeler Appenzeller, Borough Market clothbound cheddar, Comte, and Gruyere. You only need a 1/3 cup of cheese (plus about a tablespoon of parm to coat the ramekin), so mix and match from small bits you may have leftover.
- Don't overbake. Go for a nice golden brown, nothing darker. Browning your soufflé will have the same effect as if you were to brown your scrambled eggs. Not so tasty.
- Eat immediately! Or else...