David Scott Allen of Cocoa & Lavender works his magic with this delicious easy to prepare soufflé! Paired with our Méthode Champenoise Sparkling Grenache Blanc in our Cook, Drink, Learn 2 virtual tasting was a great success. Download Recipe PDF
6 tablespoons unsalted butter
6 tablespoons flour
2 cups milk (whole, 2%, or 1%)
¾ teaspoon salt
¾ teaspoon pepper
6 large eggs
½ cup chopped fresh herbs (mix of thyme, chives, and parsley)
6 ounces Gruyère cheese, grated
How To Make
Preheat the oven to 400 degrees. Generously butter six 10-ounce (4¼-inch diameter) ramekins (or one soufflé dish) and
Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring, for 2 minutes.
All at once add the milk and whisk vigorously over the heat until mixture has the consistency of thickened cream – about
3-4 minutes. Remove from the heat and whisk in the salt and pepper. Set aside and let cool 10 minutes.
Meanwhile, in a medium bowl, whisk eggs till well-blended. Add the chopped herbs and whisk well to evenly distribute the herbs. Add the
egg mixture to the white sauce and whisk to blend.
Using a wooden spoon, fold in the grated cheese; divide mixture among the prepared ramekins/soufflé dish. (Here is my favorite part of the recipe: you can now let this sit for 1-2 hours before baking it! All the mess can be gone by the time your guests arrive! Talk about a forgiving recipe!)
Bake soufflés in the center of the preheated oven for 28-30 minutes, until golden brown, cracking slightly on top and bubbling around the edges. (For
a single soufflé, bake 35-40 minutes.) Serves 6 as a light main course.