World Flavors Cookbook

Souffle au Fromage

A perfectly risen cheese souffle — light as air outside, creamy within — the pinnacle of classic French technique.

Cuisine: France

Ingredients

• 40g butter
• 40g flour
• 300ml whole milk
• 150g Gruyere or Comte, grated
• 4 egg yolks
• 5 egg whites
• Dijon mustard, nutmeg
• Salt and pepper

Instructions

1. Make a thick bechamel with butter, flour, and milk.
2. Off heat, stir in cheese, egg yolks, mustard, and nutmeg.
3. Beat whites to stiff peaks. Fold into the base.
4. Pour into a buttered, cheese-dusted souffle dish.
5. Run a thumb around the edge to create a "top hat" rise.
6. Bake at 190C for 22-25 minutes. Serve immediately.