Cheese soufflé

Ingredients for 4 servings:

• 50 g butter
• 40 g flour
• 250 ml milk
• 1 tsp salt
• 4 eggs
• 120 g Emmental cheese, grated
• salt and pepper
• nutmeg
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cheese soufflé – French

Separate the eggs. Beat the egg whites until stiff peaks form and chill in the refrigerator. Melt the butter, stir in the flour, and sizzle for 2 minutes. Gradually add the milk and stir until it just starts to boil. Simmer gently. The sauce should be very thick. Remove from the heat and season with salt, pepper, and nutmeg. Stir in the egg yolks. Fold the egg whites, alternating with the cheese in portions, into the mixture. Do not stir! The mixture should form a “light” mixture. Sprinkle a lightly grated cheese onto a greased baking dish. Pour the cheese mixture into the dish and bake on the middle rack at 150°C for about 30 minutes. (Preheat oven.) Note: The most difficult part of making a soufflé is actually baking it in the oven. The difference between gas and electric ovens must be taken into account. If the soufflé rises and browns too quickly on the middle rack, cover it with aluminum foil and transfer it to the lower rack. The soufflé is ready when it has risen to a golden brown. Serve immediately. It goes very well with salad.