Ingredients
Scale
- 4 large eggs
- 1 cup grated Gruyère cheese (or aged cheddar)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Pinch of nutmeg
- Salt and freshly ground pepper to taste
- Optional: a dash of mustard
Instructions
- Preheat your oven to 375°F (190°C). Butter a soufflé dish and sprinkle with grated cheese or breadcrumbs.
- Make the béchamel: melt butter in a saucepan over medium heat, stir in flour, cook 1 minute. Gradually whisk in milk, cook until thickened. Season with salt, pepper, and nutmeg. Remove from heat.
- Stir grated cheese into the béchamel until melted and smooth.
- Whisk egg yolks into the cheese mixture, one at a time, ensuring each is fully incorporated.
- Beat egg whites until stiff peaks form. Gently fold the whites into the cheese mixture using a spatula, maintaining the airy texture.
- Pour into the prepared dish and bake for 25-30 minutes until puffed and golden.
Notes
- Ensure the egg whites are beaten to stiff peaks for maximum lift.
- Do not open the oven door during baking to prevent deflation.
- You can customize the cheese variety for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, French Cuisine
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 dish
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 125mg