Souffle isn't nearly as hard to make as you might think, and these individual serving size souffles are perfect for a holiday brunch or morning-after-the-holiday breakfast for family or friends.
They can be prepared in advance and then just popped into the oven as needed.
Fresh eggs elevate these souffles to new delicious heights, and both Swiss and Parmesan cheese combine to give the souffle a wonderful savory flavor. Add some fresh thyme from the herb garden, and this recipe is a winner!
In less than an hour you can have a pretty impressive meal on the table for your family, using basic ingredients you probably already have on hand. Feel free to substitute a different cheese or different herbs depending on your taste.
I like to use duck eggs in my souffles, but if you don't have ducks, you can absolutely use chicken eggs, but your souffle likely won't rise quite as high. The ratio of duck to chicken eggs is 3/2, but I usually use them in a 1/1 ratio if I'm using my smaller duck eggs. This recipe is written for chicken eggs.
Single-Serving Souffles with Swiss Cheese and Thyme
Separate the six eggs so you have three of the yolks and the six whites separated into two bowls. Discard the other three yolks, or use for another recipe.
Preheat the oven to 350 degrees. Butter four 6-oz. ramekins and sprinkle with Parmesan to lightly coat the inside of each.
Bring milk, cream, thyme and bay leaf to a simmer in a small saucepan over medium-low heat, stirring occasionally.
Meanwhile, melt butter in a skillet over medium heat, then add the flour, stirring constantly for about a minute until the mixture foams.
Whisk in the warm milk and continue to whisk for another minute, until the sauce begins to thicken.
Remove the herbs, pour the mixture into a large bowl and whisk in the three egg yolks, the 1/4 Cup of Parmesan cheese, salt and nutmeg. Let cool a bit.
In a large bowl, beat the six egg whites and lemon juice with a hand mixer on low until foamy.
Increase the speed to high and beat until soft peaks form.
Gently fold 1/4 of the egg whites into the roux with a rubber spatula, then carefully fold in the remaining egg whites until just blended.
Fold the Swiss cheese into the mixture.
Divide the mixture between the prepared ramekins and bake for 30 minutes, or until puffed and golden on top.
Serve immediately, using additional thyme as garnish.
