Cheese Soufflé

1.Preheat the oven to 200°C (392°F). Generously butter a 6-cup soufflé dish (about 1.5-quart capacity). Sprinkle the inside with a little grated Gruyère or flour, rotating the dish to coat evenly, then tap out any excess. Set aside.

2.Prepare the Béchamel: Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until a smooth paste (roux) forms.

3.Gradually whisk in the warm milk until the mixture is smooth and thickens slightly. Continue to cook for 2-3 minutes, stirring, until the sauce coats the back of a spoon. Remove from heat.

4.Season the béchamel with salt, pepper, and nutmeg. Whisk in the two egg yolks one at a time until fully incorporated. Stir in 3/4 cup of the grated Gruyère cheese until melted and smooth. Set the base aside to cool slightly.

5.Prepare the Meringue: In a clean, grease-free bowl, beat the egg whites and cream of tartar (if using) with an electric mixer on medium speed until soft peaks form. Increase the speed to high and continue beating until stiff, glossy peaks form.

6.Lighten the Soufflé Base: Gently fold about one-third of the meringue into the cheese base mixture to lighten it. This helps prevent the meringue from deflating when the rest is added.

7.Fold in the remaining meringue in two additions, using a large rubber spatula and cutting down the center and sweeping up the sides of the bowl. Be careful not to overmix; a few streaks of white are acceptable.

8.Carefully pour the mixture into the prepared soufflé dish. Sprinkle the remaining 1/4 cup of Gruyère cheese over the top.

9.Bake immediately for 25 to 30 minutes. Do not open the oven door during the first 20 minutes. The soufflé is done when it is dramatically risen, deeply golden brown, and slightly firm to the touch.

10.Serve immediately, as the soufflé will begin to deflate within minutes of leaving the oven.