Cheese Soufflé

Soufflé au fromage

Ingrédients9

• unsalted butter40 g
• all-purpose flour40 g
• whole milk300 ml
• Gruyère cheese100 g
• eggs4
• salt1/2 tsp
• black pepper1/4 tsp
• freshly grated nutmeg1 pinch
• butter for the dish10 g

Préparation

1. Heat the oven to 200°C. Butter a 1.5 L soufflé dish and set it aside.
2. Melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the milk and simmer until the sauce is thick and smooth.
3. Take the pan off the heat. Stir in the grated Gruyère, salt, pepper, and nutmeg. Separate the eggs and beat the yolks into the sauce one at a time.
4. Whisk the egg whites to firm peaks. Fold one-third into the sauce to loosen it, then gently fold in the rest.
5. Spoon the mixture into the dish and smooth the top. Run a finger around the rim so the soufflé can rise evenly.
6. Bake for 25 to 30 minutes until well risen and golden. Serve immediately, before it falls.