Recipe Information

• Servings: 4
• Prep Time: 20 minutes
• Cooking Time: 30-35 minutes
• Total Time: 50-55 minutes
• Difficulty: Moderate

Ingredients

• 50g unsalted butter
• 50g all-purpose flour
• 330ml warm milk
• 4 large eggs
• 100g grated cheese (such as Comté, Emmental, or Mimolette)
• 1 tablespoon breadcrumbs
• A pinch of nutmeg
• Sea salt, to taste
• White pepper, to taste

Suggested Accompaniments:

• A small salad of lamb’s lettuce
• Some roasted hazelnuts
• A good hazelnut oil with a few drops of white vinegar

Instructions

1. Preheat the oven to 180°C (356°F).
2. Butter the soufflé dish and sprinkle breadcrumbs to coat the bottom and sides.
3. In a saucepan, melt the butter over low heat, then add the flour while mixing well to create a roux.
4. Gradually add the warm milk, whisking continuously to avoid lumps.
5. Season with salt, pepper, and add grated nutmeg to taste.
6. Remove from heat and let it cool for 2-3 minutes.
7. In the meantime, separate the egg whites from the yolks and whisk the egg whites until stiff peaks form.
8. In the cooled mixture, add the egg yolks one by one, incorporating the grated cheese and mixing well.
9. Gently fold the beaten egg whites into the cheese mixture, being careful not to deflate them.
10. Pour the mixture into the prepared dish and place it in the oven.
11. Bake for 30 to 35 minutes, or until the soufflé is puffed and golden on top. Do not open the oven door during baking!

Notes

Ensure that all ingredients are at room temperature for the best results. Avoid opening the oven door while baking; this can cause the soufflé to collapse.

Recipe Tips

• For added flavor, consider using a mix of cheeses.
• Serve immediately for the best texture and presentation.
• If you’re preparing in advance, you can prepare the mixture earlier, but bake just before serving.

Nutritional Information

Per serving: Approximately 250 calories, 15g fat, 20g carbohydrates, and 10g protein.

Frequently Asked Questions

1. Can I use a different type of cheese?

Yes! Feel free to experiment with various cheeses based on your preference.

2. How can I avoid a collapsed soufflé?

Avoid opening the oven door while baking, and properly whip the egg whites until stiff peaks form.

3. Can I prepare the mixture ahead of time?

Yes, but it’s best to bake the soufflé just before serving for optimal fluffiness.

4. What can I serve with a cheese soufflé?

It pairs deliciously with a light salad or roasted vegetables.

5. Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend.