Uploaded by Top-Best.com May 30, 2019

Cheese Soufflé [Soufflé au Fromage]

Ingredients:

For the Béchamel Sauce:

For the Soufflé:

Instructions:

To Make the Béchamel Sauce:

Melt the butter in a pan. Stir in the flour and cook for 2 to 3 minutes to form a paste. Gradually add the hot milk, stirring all the time to prevent lumps forming, and simmer for 10 minutes. Since the absorbency of different flours can vary, it is difficult to specify the exact quantity of liquid needed, so add just enough milk to make a very thick béchamel sauce. Season with salt and pepper. Let cool.

To Make the Soufflé:

Preheat the oven to 350°F (175°C; Gas Mark4) and grease a soufflé dish or 6 individual ramekins right to the top.

Add the cheese to the béchamel sauce, then add the egg yolks. Whisk the egg whites to stiff peaks and fold into the cheese mixture. Season with salt and pepper, and pour into the prepared dishes to just below the top. If using a soufflé dish, bake in the oven for 30 minutes, then turn the heat up to 425°F (220°C; Gas Mark7) and cook for an additional 15 minutes. If using individual ramekins, cook for 10 minutes, then turn up the heat and cook for an additional 5 to 10 minutes, or until the soufflé is golden and just set.

Preparation time: 45 minutes Cooking time: 45 minutes

Written by Top-Best.com