- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: easy
- 35 g butter, plus 15g for greasing
- 50 g plain flour
- 250 ml full-fat milk
- 2 egg yolks
- 75 g grated gruyère cheese, cantal or beaufort cheese
- pinch ground nutmeg
- 5 egg whites
1. Preheat the oven to 200C/gas 6.
2. Use the 15g of butter and 1 tablespoon of flour to grease and flour a 14cm diameter, 8cm deep soufflé dish, then place it in the fridge to chill.
3. Melt the remaining butter in a saucepan over a low-medium heat, add the remaining flour and stir together to form a roux. Cook for a few minutes, stirring continuously with a whisk or a wooden spoon, until golden.
4. Gradually add the milk, stirring continuously, to make a smooth béchamel sauce. Bring to the boil then remove from the heat.
5. Let the béchamel sauce cool for a few minutes then beat in the egg yolks followed by the cheese. Season, to taste, with the nutmeg and some salt and freshly ground black pepper.
6. In a clean bowl whisk the egg whites until they are moderately stuff.
7. Use a large metal spoon to stir a spoonful of the beaten egg whites into the cheese sauce to loosen the mixture, then gently fold in the remaining egg whites.
8. Gently spoon the soufflé mixture into the chilled dish and cook for 20-25 minutes or until risen and golden-brown (don't open the oven door until you think it's ready or it may collapse). Remove from the oven and serve immediately.
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