Classic cheese soufflé

Ingredients for 4 servings:

• 75 g butter
• 75 g flour
• 375 ml milk, warm
• 1 pinch(s) nutmeg, freshly grated
• 2 pinches of cayenne pepper
• 5 eggs
• 125 g Emmental cheese, grated
• 1 tbsp butter for the mold
• 1 tbsp Parmesan, freshly grated for the dish
• ½ tsp Flour for the mold for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Grease a deep, ovenproof casserole dish with a tablespoon of butter. Mix the Parmesan cheese and flour and carefully sprinkle the dish with it. Preheat the oven to 200°C (top/bottom heat). Melt the butter in a saucepan, but do not let it brown. Sauté the flour until light yellow, gradually stirring in the milk while whisking continuously. Bring the thick sauce to a boil, then remove from the heat and season with nutmeg and cayenne pepper. Separate the eggs. Stir the egg yolks one at a time into the hot sauce. Finely grate the cheese and fold it into the sauce. Beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the cooled sauce, without stirring. Pour the foam mixture into the dish, immediately place it in the hot oven, and bake for 25-30 minutes. Do not open the oven during baking. Serve the soufflé immediately.