You need a glass (or ceramic) soufflé dish that for this quantity of ingredients is 18 cm in diameter and 8 cm in height; if using a smaller dish, reduce the ingredients proportionally.
Brown the flour in the butter as for a béchamel sauce.
Add the milk and cook for 5-8 minutes.
Add salt (a little), pepper, and nutmeg.
Let it cool slightly, stirring occasionally.
Incorporate the grated cheese in strips.
Incorporate one egg yolk at a time.
Preheat the oven to 180 degrees.
Butter the entire surface of the soufflé dish well (including the edges) and lightly flour it.
Beat the egg whites until stiff and gently fold them in with a delicate motion of the wooden spoon from top to bottom, top to bottom, top to bottom.
Bake for 40 minutes at 180 degrees without opening.
Bake for 40 minutes at 180 degrees without opening. Once ready, serve while still hot!
Bowls
Whisk
Soufflé molds
Store in the refrigerator for up to 2 days
To be enjoyed immediately after baking to appreciate its soft texture
Francia
| Energy (kcal) | 173.95 |
| Carbohydrates (g) | 9.45 |
| of which Sugars (g) | 7.94 |
| Fat (g) | 11.41 |
| of which Saturates (g) | 6.69 |
| Protein (g) | 8.95 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.23 |
