Ingredients:
2 tbsp unsalted butter, plus extra for greasing
2 tbsp all-purpose flour
1 cup whole milk, warmed
1/2 tsp salt
1/4 tsp black pepper
Pinch of nutmeg
4 large eggs, separated
1 cup grated Gruyère or cheddar cheese
1/4 cup grated Parmesan cheese
Fresh chives or parsley, chopped (optional, for garnish)
Instructions:
Prepare the Ramekins:Grease the inside of four 1-cup ramekins with butter and dust with flour, shaking out any excess.
Make the Béchamel Sauce:In a medium saucepan over medium heat, melt the 2 tbsp of butter. Add the flour and whisk constantly for about 1 minute to form a roux. Gradually add the warm milk, whisking constantly until the mixture is smooth and thickened, about 2-3 minutes. Season with salt, black pepper, and a pinch of nutmeg. Remove from heat.
Combine with Egg Yolks:In a large bowl, whisk the egg yolks. Slowly add the béchamel sauce to the egg yolks, whisking constantly to combine. Stir in the grated Gruyère or cheddar cheese until melted and smooth.
Beat the Egg Whites:In a separate clean bowl, using an electric mixer, beat the egg whites until stiff peaks form.
Fold in the Egg Whites:Gently fold a third of the beaten egg whites into the cheese mixture to lighten it. Then carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
Preheat the Air Fryer:Preheat your air fryer to 350°F (175°C).
Fill the Ramekins:Divide the mixture evenly among the prepared ramekins. Sprinkle the tops with grated Parmesan cheese.
Air Fry the Soufflés:Place the ramekins in the air fryer basket. Air fry for 12-15 minutes, or until the soufflés are puffed up and golden brown on top. Avoid opening the air fryer during cooking to prevent the soufflés from collapsing.
Serve:Garnish with chopped fresh chives or parsley if desired. Serve immediately.
Enjoy your light and airy air fryer cheese soufflé!
