cheese souffle

30 minutes


  • Butter, 25 grams
  • Milk, 125 milliliters
  • 3 Egg Yolk
  • 4 Eggs
  • Salt, Cayenne (each), 1 pinch
  • Flour, 15 grams
  • Grated Cheese, 50 grams



Melt the butter in a thick-bottomed pan.

Add the flour and mix with a wooden spoon.

Cook out for a few seconds without coloring and gradually add the cold milk and mix to a smooth sauce and simmer for a few minutes.

Add one egg yolk, mix in quickly and immediately remove from the heat.

When cool and remaining yolks.Season with salt and pepper.

Add the cheese.

Place the egg whites and a pinch of salt in a bowl and whisk until stiff.

Add a small amount of the whites to the mixture and mix well.

Gently fold in the remaining mixture and mix as lightly as possible.

Place into a buttered souffle case.

Cook in a hot oven 230 degrees for 20 minutes.

Remove from the oven and place on a flat silver dish and serve.

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