Soufflé au Fromage

Name: Soufflé au Fromage
Yield: 2 servings
Cuisine: French
Ingredients: 40g butter, plus extra for the dish; 40g plain flour; 300ml milk; 4 eggs, separated, plus 1 extra white; 120g Comté or Gruyère, grated; Nutmeg, salt and pepper

Soufflé au fromage/soo-FLAY oh fro-MAZH/

Also known as: Cheese Soufflé, French Cheese Souffle

About this dish

A light, airy cheese soufflé of béchamel, egg yolks and Comté or Gruyère, puffed high and golden from the oven.

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Ingredients

🧈40g butter, plus extra for the dish

🌾40g plain flour

🥛300ml milk

🥚4 eggs, separated, plus 1 extra white

🧀120g Comté or Gruyère, grated

🌰Nutmeg, salt and pepper

Method

Serves 2

Butter a soufflé dish and coat it with a little grated cheese.

Make a thick béchamel with the butter, flour and milk, season with nutmeg, and cool slightly.

Beat in the yolks and cheese.

Whisk the whites to firm peaks and fold them in gently.

Bake at 200°C (400°F) for 25 minutes until risen and golden, and serve immediately.

✓ What Makes it Authentic

Cheese soufflé is a classic of French bistro and home cooking; it must be served the moment it leaves the oven.

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