Soufflé au Fromage

Step by step

1. 1

   Melt butter in a pot, stir in flour, make a roux without browning.

2. 2

   Pour in milk and cook into a thick béchamel.

3. 3

   Cool slightly, stir in egg yolks one by one, fold in Gruyère.

4. 4

   Season with salt, pepper and nutmeg.

5. 5

   Whip egg whites stiff, carefully fold into the cheese mixture.

6. 6

   Butter ramekins, dust with Parmesan.

7. 7

   Fill in mixture, let rise at 200°C for about 25–30 min.

8. 8

   Serve immediately, soufflé collapses quickly.