Creamy Cheese Soufflé
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recette

Creamy Cheese Soufflé

  • Preparation 30 min
  • Cooking time 35 min
  • For 3 servings

Ingredients

  • For the bechamel sauce

    • 30 g (1 oz) butter 
    • 30 g (1 oz) flour 
    • 250 ml (1/2 pint or 1 cup) full-fat milk 
    • Fine salt and ground pepper 
    • A pinch of nutmeg 

  • For the soufflé

    • 60 g (2 oz) grated Emmental (or Swiss Gruyère) 
    • 60 g (2 oz) grated Comté (or a full-fat, hard cheese) 
    • 20 g (3/4 oz) grated Parmesan 
    • 5 egg yolks 
    • 4 egg whites 
    • 20 g (3/4 oz) soft butter 

1/ Pre-heat the oven to 180°C (350°F / Gas Mark 4). 

2/ First, make the bechamel sauce: melt the butter in a saucepan over a low heat, add the flour and cook for 2 minutes, stirring continuously with a whisk. Pour in the cold milk all at once, season and turn off the heat as soon as it comes to the boil. 

3/ Add the grated Comté and Emmental, mixing well to make sure they melt. Add the egg yolks one by one. 

4/ Grease the soufflé mould well with the softened butter. 

5/ Beat the egg whites into a peak that is not too stiff, add a pinch of fine salt and fold carefully into the bechamel sauce. Fill the mould with the mixture and smooth the surface carefully. Gently sprinkle the Parmesan on top. 

6/ Place in the oven for 35 minutes.