🧂 Ingredients

Serves 4

• • 4 tbsp butter (plus extra to grease ramekins)
  • 2 tbsp all-purpose flour
  • 1 cup milk, warmed
  • 4 oz MouCo Camembert, rind removed and cut into pieces
  • 3 large egg yolks
  • 4 large egg whites
  • ¼ tsp cream of tartar (optional, for stability)
  • Salt & ground white pepper, to taste
  • A pinch of nutmeg (optional)

👣 Instructions

1. 1. Preheat oven to 375°F (190°C). Grease four 6–8 oz ramekins and dust with flour.
   2. Melt butter in a saucepan, whisk in flour, and cook briefly to make a roux.
   3. Slowly whisk in warm milk until thickened into a smooth béchamel base.
   4. Add Camembert, stirring until fully melted. Remove from heat.
   5. Beat egg yolks into the cheese sauce; season with salt, pepper, and nutmeg if using.
   6. In a clean bowl, beat egg whites (with optional cream of tartar) to stiff peaks.
   7. Gently fold a spoonful of egg whites into the cheese base to lighten it.
   8. Carefully fold in the rest of the whites, preserving as much volume as possible.
   9. Divide the mixture among ramekins, smooth tops, and place on a baking sheet.
   10. Bake 18–20 minutes until soufflés are puffed and golden. Serve immediately.

🎯 Notes & Pairings

• • Serve fast: Soufflés peak in the oven—serve within minutes of baking for best effect.
  • Flavor twist: Add a dash of Dijon mustard or a handful of chopped chives to the base.
  • Pair with: A crisp Chardonnay or dry sparkling wine complements its airy richness.