The Loftiest Soufflé

• 3 tablespoons unsalted butter plus more, room temperature, for ramekins
• 4 tablespoons finely grated Parmesan, divided
• 3 tablespoons all-purpose flour
• 1 cup cold whole milk
• 1 cup grated Gruyere, divided
• Pinch of freshly grated nutmeg
• Kosher salt, freshly ground pepper
• 4 large eggs, yolks and whites separated
• 1/4 teaspoon xanthan gum (optional)
• Four 8-ounce ramekins

1. Preheat oven to 400u0b0F. Brush ramekins with butter and place on a foil-lined baking sheet; sprinkle ramekins with 2 tablespoons Parmesan (total). Chill for 20 minutes or, covered, up to 1 day.
2. Melt 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 tablespoons Parmesan and 1/2 cup Gruyere; stir until melted. Add nutmeg and season with salt and pepper. Transfer bechamel to a medium bowl and cover with plastic wrap; set aside.
3. Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum, if using. Using an electric mixer, beat egg whites until firm but not stiff, 3-4 minutes.
4. Stir egg yolks into bechamel. Gently stir in 1/4 of beaten egg whites to loosen bechamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.
5. Divide mixture among ramekins; sprinkle with 1/2 cup Gruyere. Run your finger around inside lip of ramekins, cleaning edges. Bake until souffles rise, centers are set, and cheese is golden brown, 18-22 minutes. Serve immediately.

unsalted butter, parmesan, allpurpose, milk, grated gruyuere, nutmeg, kosher salt, eggs, xanthan, ramekins

Taken from www.epicurious.com/recipes/food/views/the-loftiest-souffle-395042 (may not work)