Soufflé au Fromage
70 gr [21/2 oz] Comté or Gruyère cheese
30 gr [1 oz] butter + some for dish
20 gr [3/4 oz] plain flour
25 cl [9 fl oz] milk
Salt, pepper & grated nutmeg
Pre-heat oven to 180°C/350°F. Butter soufflé dishes. Thinly grate the cheese. Separate egg whites from yolk and beat whites with mixer until thick and frothy. Prepare Béchamel Sauce: melt butter in a saucepan, medium flame, and pour flour on it while stirring with a wooden spoon until well blended. On a more gentle flame, start pouring a bit of milk and gently stir until it is incorporated; keep doing this with all milk. Never stop stirring until béchamel is thick and ready. Add nutmeg, salt & pepper. Remove from fire. Add grated cheese, then yolks. Turn vigourously to obtain a homogeneous mixture. Gently incorporate the egg whites with a spatula. Pour mix equally into 4 soufflé dishes; fill them about 3/4. Bake for about 25 minutes; soufflés must rise and get golden brown. Do not open oven door for they would deflate. Make sure your guests are seated and serve immediately as the soufflé will deflate quickly once outside. Serves 4.