Ingredients

• 2 tablespoons unsalted butter (plus extra for greasing)
• 2 tablespoons all-purpose flour
• 3/4 cup whole milk, warmed
• 1/2 teaspoon Dijon mustard
• Pinch of nutmeg
• 1/2 cup grated Gruyère cheese
• 3 large eggs, separated
• Salt and pepper, to taste

Instructions

1. Prepare the Ramekins: Preheat your oven to 375°F (190°C). Generously butter 4 individual ramekins and dust with a small amount of grated cheese or flour to coat the sides.
2. Make the Base: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the warmed milk until the mixture thickens. Add the Dijon mustard, nutmeg, and grated Gruyère cheese. Stir until smooth and remove from heat. Let cool slightly.
3. Prepare the Egg Whites: In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
4. Combine and Fold: Stir the egg yolks into the cooled cheese mixture, then season with salt and pepper. Gently fold in the beaten egg whites, being careful not to deflate the mixture.
5. Bake: Divide the mixture evenly among the prepared ramekins. Place them on a baking tray and bake for 18-20 minutes, or until the soufflés are puffed and golden. Avoid opening the oven door during baking.
6. Serve Immediately: Serve the soufflés straight from the oven for maximum puff and flavor.