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