Softened butter

Breadcrumbs

3 tablespoons (45 ml) butter

1/4 cup (60 ml) flour

1 cup (250 ml) milk

1 1/2 cups (375 ml) grated Gruyère cheese

1/4 cup (60 ml) 35% cream

5 eggs, separated

A pinch of nutmeg

1 teaspoon (5 ml) dried tarragon (or other herb, if desired)

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Butter ten 125 ml (1/2 cup) ramekins. Coat the inside of the ramekins with breadcrumbs.

In a saucepan, melt the butter. Add the flour and cook, stirring over low heat, for 1 minute.

Whisk in the milk and bring to a boil, stirring constantly. Add the cheese and stir until melted.

Remove from the heat. Whisk in the cream and egg yolks, then the nutmeg and tarragon. Season with salt and pepper. Let cool.

In a bowl, beat the egg whites until stiff peaks form. Stir 1/3 of egg whites into the sauce with a wooden spoon.

Continue with the remaining egg white mixture, gently folding with a spatula.

Spoon into the ramekins and place on a baking sheet.

Bake for 15 to 18 minutes until the soufflés are puffed and golden brown. Serve immediately.

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