Cheese soufflé

Method9 steps

1. 1

   Step 1: Heat the oven to 200°C (390°F). Separate the 4 eggs, keeping the yolks and whites in separate clean bowls; keep the whites free of yolk. Finely grate the 175 g hard cheese. Set aside 20 g each of the butter and flour for the ramekins, leaving 60 g of each for the béchamel.

   Uses 4 eggs, separate yolks and whites · 175 g cheese, finely grate

2. 2

   Step 2: Melt the 60 g béchamel butter gently in a saucepan. Add the 60 g béchamel flour all at once and stir immediately. Cook for a few minutes, stirring continuously, until the roux swells and foams and the flour is cooked; do not leave it unattended.

   Uses 60 g butter for the roux · 60 g flour for the roux

3. 3

   Step 3: Stir a little salt, freshly ground pepper and nutmeg into the roux. Season lightly because the cheese will add salt.

   Uses All the roux from step 2 · Salt, sparingly to taste · Freshly ground pepper, to taste · Nutmeg, to season the béchamel

4. 4

   Step 4: Add all 450 ml milk gradually to the seasoned roux, stirring each addition smooth before adding more. Continue stirring over medium heat for a few minutes until the béchamel is thick and just begins to bubble, then take the pan off the heat.

   Uses All the seasoned roux from step 3 · 450 ml milk, added gradually

5. 5

   Step 5: Off the heat, stir the 4 reserved yolks into the béchamel one at a time, mixing each in immediately so the sauce stays smooth.

   Uses All the béchamel from step 4 · All 4 yolks separated in step 1

6. 6

   Step 6: Still off the heat, stir in all the finely grated cheese until it melts into the warm béchamel.

   Uses All the yolk-enriched béchamel from step 5 · All 175 g cheese grated in step 1

7. 7

   Step 7: Beat the reserved egg whites until stiff and glossy without overbeating. Fold them gently into the cheese base, keeping as much air in the mixture as possible.

   Uses All the cheese base from step 6 · All 4 whites separated in step 1

8. 8

   Step 8: Use the reserved 20 g butter to grease the bottoms of six straight-sided ramekins and brush the sides upward. Dust them using the reserved 20 g flour, tipping out excess flour. Divide the batter between the ramekins, filling each about three-quarters full; use ramekins about 9 cm wide and 4 cm high.

   Uses All the airy batter from step 7 · Reserved 20 g butter allowance for the ramekins · Reserved 20 g flour allowance for dusting

9. 9

   Step 9: Bake at 200°C (390°F) for about 10 minutes without opening the door during the initial bake. Check that the soufflés are risen and golden with a cooked, softly set centre; an egg dish should reach 71°C (160°F) in the centre. Continue baking if needed, then serve immediately before they deflate.

   Check the soufflés · 10 minUses All the filled ramekins from step 8