Cheese Souffle
- Contains Dairy
- Contains Eggs
- Contains milk
- Contains Wheat
Prepared with
Ingredients
- 1oz butter
- 1oz plain flour
- 9fl. oz milk
- ½ tsp nutmeg
- Salt and pepper, as desired
- 1oz Parmesan, finely grated
- 1oz Gruyère, finely grated
- 3 large eggs, yolks and whites separated
- Butter and breadcrumbs for lining ramekins
- 4 x 10cm/180ml ramekins
Instructions
Step 1
Preheat oven to 200°C. Grease 4 x 10cm/180ml ramekins with butter and coat with breadcrumbs.
Step 2
In a large saucepan, add butter and flour, cook for 2 minutes over medium heat, then slowly stir in the milk. Continue cooking until thick, or approximately 5 minutes while stirring continuously, then remove from heat. Stir in nutmeg, season with salt and pepper and set aside to cool down.
Step 3
Add cheese to the thick sauce and mix well.
Step 4
Then add egg yolks and stir until fully incorporated.
Step 5
Place egg whites into a medium sized bowl. Attach the hand mixer attachment to the power base, then assemble the whisk. Select power and press the up arrow to begin beating starting on speed 1 and slowly increasing to speed 5 until soft peaks appear.
Step 6
Gently fold egg whites into sauce approximately a third at the time. Once combined, divide mixture between 4 ramekins leaving approximately 1cm from the top.
Step 7
Wipe down ramekin sides if necessary and place them in the oven. Let bake undisturbed for 18-20 minutes.
Step 8
Once cooked serve immediately.