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Savory Cheese Souffle
  • 3 tablespoons (45g) unsalted butter, plus more for greasing the dish
  • 2 tablespoons grated Parmigiano-Reggiano or Grana Padano cheese, for dusting the dish
  • 3 ½ tablespoons (1 ounce; 28 g) all-purpose flour (see note)
  • 1 cup (235ml) whole milk
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon (5ml) Dijon mustard (optional; see note)
  • 1 pinch cayenne pepper or two dashes hot sauce (optional; see note)
  • 4 large egg yolks
  • 5 large cold egg whites
  • ½ teaspoon cream of tartar (optional; see note)
  • 3 ounces ( 85 g) freshly grated Gruyère or other semi-firm cheese, such as cheddar
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