Recipe : Cheese Soufflé

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Ingredients

• Thick Béchamel Sauce:
  
• 1/4 cup (30g) flour
  
• 2 tablespoons (30g) butter
  
• 1 cup (1/4 l) milk
  
• Salt, pepper
  
  
• 4 eggs
  
• 2/3 cup (75g) grated cheese
  
• 1-2 tablespoons butter
  
• Salt

Cookware

• 1 pot
  
• 1 wooden spoon
  
• 1 whisk or electric mixer
  
• 1 cheese grater
  
• 1 soufflé dish 7-9 inches (18-20 cm) in diameter

Preparation

1. Preheat the oven to 350°F (180°).
   
2. Prepare the thick Béchamel sauce: In a medium or large saucepan over medium heat, combine the butter and flour until it becomes frothy. Add the cold milk all at once. Salt and pepper as desired and stir until thickened, then cook for another 5 minutes, continuing to stir
   
   
3. Beat the egg whites until stiff peaks form
   
   
4. Take the pan off the heat and stir in the grated cheese and egg yolks. Then carefully add in the egg whites
   
   
5. Butter a soufflé dish. Pour in your mixture, which should fill up about 3/4 of the dish.
   
6. When the oven is hot, cook at moderate heat 350°F (180°C), keeping the door closed for 25 to 30 minutes.
   
7. Serve the soufflé once it is cooked.
   
   

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Final Thoughts

A safe bet and a classic!
Make sure to serve the soufflé as soon as it is cooked otherwise it will "fall"!
As the famous French saying goes, the soufflé doesn't wait for us, we wait for the soufflé!

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