Vegetable, Herb and Cheese Souffle

1. 1

   Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.

2. 2

   Melt the butter in a medium saucepan over medium heat.

3. 3

   Add the flour and salt and cook, stirring, about 1 minute.

4. 4

   Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes.

5. 5

   Remove from the heat and stir in the cheese, fines herbes and whole eggs.

6. 6

   Transfer to a medium bowl and stir until slightly cool.

7. 7

   Beat the egg white in another medium bowl until soft peaks form, about 2 minutes.

8. 8

   Gently fold the whites into the cheese mixture until there are only a few streaks.

9. 9

   Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon.

10. 10

    Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes.

11. 11

    Serve and enjoy right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.