4 large eggs, separate the yolks from the whites
2 ½ tbsp of unsalted butter
3 tbsp of flour
½ tsp of garlic powder
½ tsp of salt
½ tsp of cream of tartar
1/8 tsp of black pepper
¼ tsp of dry mustard powder
Pinch of nutmeg
1 cup of nonfat milk
1 cup of shredded low-fat Gruyère or cheddar or Swiss cheese
Preheat the oven to 375 F. Grease the ramekin with butter. Set aside.
Warm milk in a saucepan over medium-low heat right before boiling. Do not scorch/ burn the milk.
Make the roux (butter and flour mixture): Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to bubble, do not allow mixture to brown. Remove saucepan from heat.
Let the roux stand for few minutes to cool. Pour in warm milk, whisking until smooth. Return to heat.
Whisk the mixture of roux and milk constantly until thick, for about 2 to 3 minutes. Remove from heat.
Add black pepper, salt, and nutmeg. Add egg yolks one at a time, whisking to blend after each addition.
Scrape the mixture into large bowl and let it rest at room temperature.
Use a mixer to beat egg whites in another large bowl for 3 minutes. Then add cream of tartar, mix again until the egg whites form a stiff peak.
Fold ¼ of whites into lukewarm or room temperature mixture. Do not over mix.
Add your choice of cheese (sparingly) along with egg whites. Transfer the soufflé mixture to prepared ramekin.
Keep adding the egg whites and cheese until all the egg whites are added to the batter. Fold gently.
Place ramekin in the oven for 35 minutes or until soufflé is puffed and golden brown on top. Do not open the oven for the first 20 minutes or the batter will deflate.