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Recipe1M+
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Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
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Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
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preheat the oven to 400 and brush seven 1-cup ramekins with butter. lightly coat the ramekins with 2 tablespoons of the parmigiano-reggiano and set them on a sturdy baking sheet. in a medium saucepan, melt the 4 tablespoons of butter. whisk in the flour and cook over moderate heat for 1 minute. whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes. stir in the salt and cayenne. off the heat, whisk in the egg yolks. let cool slightly. transfer to a large bowl and stir in the gruyere. in a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy. increase the speed to high and beat until firm peaks form. with a rubber spatula, fold the egg whites into the souffle base until no streaks of white remain. spoon the souffle mixture into the ramekins, filling them to 1/2 inch below the rim. run your thumb inside the rim of each ramekin to help the souffles rise evenly. sprinkle the remaining parmigiano-reggiano on top and bake in the bottom third of the oven until the souffles are puffed and golden brown, about 20 minutes. serve immediately.