Cheese soufflé is a French classic. It is perfect for a quickly made diner. All it needs is a touch of veggies such as green salad on the side or a simple fresh tomatoes, basil and cucumbers salad that will please the kids.
Generously serves 3 adults and 2 young children
75g butter + a drop of vegetable/canola oil
500ml warm milk
150g shredded cheese ( Basque sheep milk cheese or emmental, cheddar, gouda)
4 egg yolks
6 egg whites
1 pinch of nutmeg freshly grinded
sea salt and freshly ground pepper to taste
A bit extra butter to lightly grease the dishes.
- Preheat oven 210°C
- In a pan, on medium low heat, put the butter and a drop of oil. Adding the oil will prevent the butter from turning brown.
- When the butter is melted, take the pan off the heat.
- Gradually stir in the flour using a whisk until the mixture is homogenous .
- Continue to stir and little by little add the warm milk until your mixture is quite smooth.
- Put the heat on low and your pan back on the heat.
- Let this mixture cook very gently, stirring frequently, for almost 10 minutes or until it thickens.
- take off the heat.
- Add the egg yolks one by one, stiring vigorously to incorporate them well.
- Add the cheese, stir again to blend homogeneously.
- Add nutmeg and salt and pepper to taste.
- Now whisk the whites of the eggs, in a large bowl, until very firm. To make sure they are firm enough, tilt the bowl head down, they should not move!
- A bit at a time, add the whites to the butter-flour-milk-yolk mixture. With a spatula, incorporate them slowly rotating the bowl with your left hand, lifting rather than stirring the mixture.
- when all the whites have been incorporated, put the mixture into soufflé dishes.
- Put in the oven. Rack in the middle.
- Lower the temperature to 180°C. Let cook for about 30 minutes. Timing depends on the size of your dish so you have to adjust a bit. Never open the oven door as the soufflé will drop.
- Serve immediately.