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Cheese soufflés
30 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 288
  • Fat about 22g
  • Carbohydrates about 10g
  • Protein about 13g
This is needed
This is needed for 4 people
Egg yolk mixture
  • 40 g white flour
  • 40 g butter
  • 2 dl milk
  • 0.25 tsp salt
  • a little nutmeg
  • 2 fresh egg yolks
  • 100 g Gruyère, coarsely grated
Soufflé mixture
  • 2 fresh egg white
  • 2 pinches salt
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And that's how it's done
And that's how it's done
Place a baking tray on the bottom shelf of the oven. Preheat the oven to 200°C.
Egg yolk mixture
Heat the butter in a small pan. Add the flour, cook while stirring; the flour must not take on any colour. Remove the pan from the heat. Bring the milk to the boil with the nutmeg and salt. Pour through a sieve into the flour, stir to form a thick paste which separates from the base of the pan, allow to cool slightly. Gradually add the egg yolks, stirring until smooth. Stir in the cheese.
Soufflé mixture
Beat the egg whites with the salt until semi-stiff. Beat approx. 1/3 of the egg whites into the egg yolk mixture using a whisk, then carefully fold in the rest using a rubber spatula. Transfer to the prepared dishes. Place the dishes on the hot tray in the oven.
To bake
Approx. 25 mins. in the preheated oven. Do not open the oven, otherwise the soufflés will collapse. Remove from the oven, serve immediately.