- 150 g grated cheese (Comté or Emmental or Gruyère)
- 60 g butter
- 60 g flour
- 40 cl semi-skimmed milk
- 4 eggs
- salt, pepper, nutmeg
First prepare a sauce béchamel.
Melt the butter in a saucepan, then stir in the flour and gradually add the milk. Bring to the boil, season with salt and pepper and remove from the heat. Let it cool down a little.
Separate the egg yolk and egg white. Add the 4 egg yolks and the cheese to the béchamel sauce and stir in. Beat the egg whites with a pinch of salt to a firm beaten egg white and fold into the béchamel sauce.
Spread the mixture on previously buttered and floured soufflé cups and bake in a preheated oven at 180° C for 20-25 minutes. Remove from the oven and serve immediately.
If you prefer to make a large soufflé, pour the mix into a large oven-proof bowl and leave it in the oven at 180° C for about 40 minutes.
Here are a few tips to make sure the soufflé is a success:
Never open the oven during baking.
Line the tins well with butter and flour.
Preheat the oven well.
The béchamel sauce can be made well in advance and kept warm in a bain-marie so that the soufflé can be prepared at the last minute.
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