Cheese soufflé

Ingredients

Preparation

Preheat the oven to 200 °C (th. 6-7).
Gently melt the 50 g of semi-salted butter, being careful not to brown it. Add the flour all at once. Mix everything with a spatula until you get a homogeneous preparation and cook over low heat for 2 or 3 minutes, stirring constantly. In another saucepan, heat the milk, add a little grated nutmeg, and season with pepper. When the milk boils, pour it into the first saucepan and whisk well. Cook over low heat for about 5 minutes until the mixture thickens. Add the egg yolks, whisking vigorously, and cook for another 2 or 3 minutes. Let it rest for 10 minutes, then add the grated cheese and mix. Let it cool. Meanwhile, place the egg whites in a large bowl, add a pinch of salt, and beat them into very firm peaks with an electric mixer. Gently fold the egg whites into the mixture in three or four additions. Butter and flour a family-sized soufflé dish or six individual molds and bake for 20 minutes. Serve the soufflé immediately after removing it from the oven, or it will deflate.