- Pre-heat oven
to 180°C / 350°F ; butter the soufflé dishes
; thinly grate the cheese (thin wholes of
- Separate the
egg whites from yolk and beat the whites with
an electric mixer until they get thickly frothy.
- Prepare the
béchamel (white sauce): melt the butter in
a saucepan, medium flame, and pour the flour
on it while stirring with a wooden spoon until
well blended. On a more gentle flame, start
pouring a bit of milk and gently stir until
it is incorporated ; keep doing this way with
all milk. Never stop stirring. Reckon
about 10 minutes until the béchamel is ready
(it must get thicker).
- Add enough nutmeg
salt & pepper, and remove from fire.
- Add the grated
cheese, then the yolks; turn vigourously to
obtain a homogeneous mixture. Gently incorporate
the egg whites with a rubber spatula.
- Pour the mixture
equally into the 4 soufflé dishes; fill them
- Bake in oven
for about 25 minutes; the soufflés must rise
and get golden brown. Do not open oven
door as they will deflate.
You need to increase
baking time if you use a large single dish,
and vice versa.
Make sure all
your guests are seated and serve immediately
as the soufflé will deflate very quickly once
you feel at ease and wish to skip a step, you
can avoid stiffing the egg whites and chose
to directly incorporate the whole eggs into
the béchamel. In this case, do it egg by egg,
beating vigourously with a fork like an omelette;
then add cheese.