A cheese soufflé makes an interesting change to boring old starters, and the good news is it’s not too complicated to make and is nice and cheap 🙂
You can make it using a variety of cheeses, depending on what you have or what you prefer: cheddar, emmental, comté or gruyère.
We prefer it served with a green salad and a homemade vinaigrette.
- Prepare a thick béchamel sauce with the butter, the flour and the milk
- Add the grated cheese and mix
- Let it rest until cold
- Add the egg yolks and the whisked egg whites
- Cook in the oven for 30 mn at 150° and then for 10 mn at 200°
Put a saucepan on the hob on a medium heat. Get all your ingredients ready.
Melt the butter in a saucepan on a medium heat then add the flour and stir.
Add the milk little by little. The mix should be quite thick. Add the grated cheese and stir.
Let the mix cool down. While it's cooling down put the oven on at 150°, and separate the egg yolks from the whites. Once cooled down add the egg yolks one by one and stir well. Whisk the egg whites and gently fold them into the mix.
Grease a cake tin, pour the mix into it and cook in the oven for 30 minutes at 150° to let it rise slowly. Then increase the temperature to 200° and cook for 10 more minutes to brown it.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!