Summary: Cafe Jacqueline’s White Corn & Ginger Souffle Serves 41 teaspoon, plus 2 tablespoons unsalted butter2 tablespoons all-purpose flour2 cups milk, warmedKosher salt and ground white pepper to taste4 large eggs, separated, at room temperature1 cup grated Gruyere cheeseKernels from 1 ear white corn, about 1 cup1 tablespoon grated fresh ginger2 garlic cloves, mincedInstructions: Preheat the oven to 400 degrees.
