Souffl au Fromage
Cheese Souffl
Prep'Time : 20 minutes
Cook Time : 25 minutes
Medium difficulty
Makes: 4 Servings

French soufflé au fromage


- 70 gr [21/2 oz] swiss cheese
(comt or gruyère type)

- 30 gr [1 oz] butter + some for dish

- 20 gr [3/4 oz] plain flour

- 25 cl [9 fl oz] milk

- 4 eggs

- salt, pepper & grated nutmeg

Try it, it is not as difficult
as it seems...

1-Pre-heat oven to 180C / 350F ; butter the souffl dishes ; thinly grate the cheese ( use thin wholes of grater).

2- Separate the egg whites from yolk and beat the whites with an electric mixer until they get thickly frothy.

3- Prepare the bchamel (white sauce) : melt the butter in a saucepan, medium flame, and pour the flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated ; keep doing this way with all milk. Never stop stirring. Reckon about 10 minutes until the bchamel is ready (it must get thick).

4- Add enough nutmeg, salt & pepper, and remove from fire.

5- Add the grated cheese, then the yolks ; turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a rubber spatula.

6- Pour the mixture equally into the 4 souffl dishes ; fill them about 3/4.

7- Bake in oven
for about 25 minutes ; the souffls must rise and get golden brown. Do not open oven door as they will deflate.

You need to increase baking time if you use a large single dish, and vice versa.
It would take around 40 minutes for 1 big dish...

Make sure all your guests are seated and serve immediately as the souffl will deflate very quickly.

TRICK: if you feel at ease and wish to skip a step, you can avoid stiffing the egg whites and chose to directly incorporate the whole eggs into the bchamel. In this case, do it egg by egg, beating vigourously with a fork like an omelette ; then add the cheese.