cheese souffle

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cheese souffle

cheese souffle






cheese souffle
cheese souffle

Ingredients
Number of persons
-
4
+

4 eggs or 5 medium

150 g grated Emmental cheese or Gruyère cheese

60 g butter

60 g flour

40 cl milk

Nutmeg




Preparation
Total Time: 50 min
Preparation time: 15 min
Cooking time: 35 min

Preheat the oven to 180°C (thermostat 6). Butter the mould.
Heat the butter in a saucepan, add the flour and stir quickly for 1 min. Add the lukewarm milk, stir with a whisk for a few minutes over low heat.
Remove the pan from the heat.
Separate the whites and beat them firmly (with a pinch of salt).
In the cooled saucepan, add the egg yolks one by one, then add the grated cheese. Add a pinch of nutmeg and pepper. Add a little salt as the cheese already contains salt.
Mix in the beaten egg whites, stirring gently.
Pour into the mould, up to a maximum of 4 cm from the edge.
Bake for 35 minutes on a rotating heat.


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