Soufflé au fromage

For a 6 cup mold (4-6 servings):

2 1/2 Tbsp of butter
3 Tbsp of flour
1 cup of milk
pepper, salt, nutmeg
4 eggs (separated) & 1 egg white
3/4 cup of swiss cheese, grated

For an 8 cup mold (6-8 servings):

3 1/2 Tbsp of butter
4 1/2 Tbsp of flour
1 1/2 cups of milk
pepper, salt, nutmeg
6 eggs separated & 1 egg white
1 1/4 cups of cheese

For a flan dish:

2 Tbsp of butter
2 Tbsp of flour
1 cup of milk
pepper, salt, nutmeg
3 eggs (separated)
3 oz of swiss cheese, grated (or Beaufort cheese for a different taste)

  • Preheat the oven at 400°F
  • Butter the soufflé mold
  • Bring the milk to a boil.
  • Melt butter and mix in the flour on medium heat.
  • Add milk slowly to avoid lumps. Bring to a boil and let it cook for a few minutes.
  • Let cool.
  • Whip the egg whites to a soft peak stage.
  • Add the egg yolks to the flour mixture one at a time, and mix well.
  • Gently fold in the egg whites and the cheese.
  • Put in preheated oven and turn the heat down to 375°F.
  • Cook for 25 to 30 minutes.
  • Serve immediately.