Cheese Soufflé

Ingredients

• 4 eggs (or 5 medium eggs; separate the whites from the yolks)
• 150 g grated Emmental or Gruyère
• 60 g butter (for the preparation and for greasing the dish)
• 60 g flour
• 400 ml milk (warmed)
• nutmeg (a pinch)
• salt (a pinch for the egg whites; use only a little salt in the mixture, as the cheese is already salted)
• pepper (to taste)

Steps

1. 1

   Preheat the oven to 180 °C (350 °F). Grease the dish with some of the butter.

2. 2

   Melt the remaining butter in a saucepan. Add the flour and stir quickly for 1 minute.

3. 3

   Add the warmed milk and whisk over low heat for a few minutes, until smooth.

4. 4

   Remove the saucepan from the heat and let the mixture cool.

5. 5

   Separate the egg whites from the yolks. In a mixing bowl, beat the egg whites until stiff with a pinch of salt.

6. 6

   In the cooled saucepan, incorporate the egg yolks one at a time.

7. 7

   Add the grated cheese, then a pinch of nutmeg and some pepper. Use only a little salt, as the cheese already contains salt.

8. 8

   Gently fold the beaten egg whites into the mixture.

9. 9

   Pour into the dish, leaving at least 4 cm below the rim.

10. 10

    Bake with the fan on for 35 minutes.

Notes

Author's note: if the egg whites do not hold stiff peaks, add 1/2 packet of baking powder. The amount of butter intended for greasing the dish is not specified separately.

Nutrition per serving

• starter
• vegetarian
• meat-free
• oven
• soufflé
• French cuisine