Cheese Souffle
A classic French cheese souffle — impossibly light, golden and puffed above the rim — serve immediately.
Ingredients
Instructions
Butter 6 ramekins generously, dust with grated parmesan.
Make bechamel: melt butter, add flour, cook 2 minutes, whisk in milk.
Simmer until thick, add mustard, cayenne and nutmeg.
Remove from heat, beat in egg yolks and cheese.
Whisk egg whites with a pinch of salt to stiff peaks.
Fold a quarter of egg whites into cheese sauce to lighten.
Gently fold in remaining whites in two additions.
Fill ramekins, bake at 200C for 12 minutes until risen and golden. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.