Starter or main course
|Prep time||15 min|
|Cook time||35 min in 360F convection oven|
A cheese souffle goes well with a companion salad, for instance seasoned with a classic French vinaigrette.
- 4 large eggs
- 5.3 oz / 150 g grated cheese: comte, emmental, gruyere, or mix
- 2.1 oz / 60 g butter + pat of butter
- 2.1 oz / 60 g all-purpose flour
- 13.5 fl oz / 40 cl whole milk, at (close to) room temperature
- Ground nutmeg
- Salt & pepper
Saucepan, spatula, manual whisk, mixer or another manual whisk, 2 mixing bowls, grater, large souffle dish or individual ramekins.
Pre-heat oven to 360F and butter the dish.
Heat butter in saucepan, add flour and stir with vigor for a minute. Add milk and stir with whisk for a few minutes, on low-heat, until mix thickens. The thickening is critical for the souffle to rise properly.
Take saucepan off the burner. This is another important step: the sauce must cool down, otherwise it will make the egg whites collapse in step 7.
4.1 Separate egg whites and yolk.
4.2 Beat egg whites with mixer or manual whisk.
Start beating medium speed, progressively increase speed and beat until egg whites have expanded and look firm. Egg whites at room temperature will rise better.
If you don't have an electric mixer, the video below shows how to beat egg whites with a manual whisk. You will notice the chef adds a sprinkle of salt and a zest of lemon; this is totally optional.
Add yolks to the saucepan one by one, and stir.
Add pinch of pepper, ground nutmeg and a bit of salt (not too much, because cheese already contains salt).
Alternatively and delicately add egg whites and grated cheese to the mix.
Pour mix into the dish, up to an inch maximum below the edge of the dish.
Place dish in oven with convection fan on (to ensure even heat) for about 35 minutes.
Serve immediately (otherwise souffle will collapse).
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