Cheese Soufflé

recipe

• Step 1
  Preheat the oven to 200°C. Prepare the bechamel. In a pot, melt the butter, over low heat. Add the flour & whisk vividly.
• Step 2
  Slowly pour the milk into the pot, continuously whisking, until you obtain a smooth & thick crêpe batter consistency. Season with salt, pepper & a pinch of nutmeg (optional). Set aside.
• Step 3
  Meanwhile, in two bowls, crack the eggs separating the whites from the yolks.
• Step 4
  Grease the oven-proof pan (we used a 28 cm diameter dish here). Set aside.
• Step 5
  In the pot with the lukewarm bechamel, add the egg yolks & the grated cheese.* Whisk until combined & set aside. *Check out our tips for this step
• Step 6
  In the bowl with the eggs whites, add a pinch of salt & beat the whites into peaks.
• Step 7
  In a large salad bowl, add the cheesy bechamel. Little by little & gently fold the egg whites using a spatula.
• Step 8
  Pour the batter into the greased pan & bake for 30 min at 200°C.
• Step 9
  Once golden & puffed, remove the cheese soufflé from the oven & serve immediately with a side of green salad. Enjoy !