Ingredients
- 5 eggs
- 75 g flour + 10 g for the moulds
- 750 g cheese mix (Comté, Beaufort, Bleu, Roquefort, Emmental... your choice)
- 60 g butter + 20 g for the moulds
- 400 ml whole milk
- 2 tbsp double cream
- Salt & pepper
Instructions
- Grate (or crumble for blue cheese or Roquefort) the cheeses. Butter and flour 6 heatproof baking tins. Separate the egg yolks from the egg whites.
- Melt the butter in a saucepan, then add the flour and mix well. Pour in the milk and whisk until the mixture thickens. Add the cheeses (save 1 tbsp of grated cheese for decoration), cream, salt and pepper. Remove from the heat and whisk in the egg yolks.
- Preheat the oven to 210°C.
- Whisk the egg whites until stiff. Gently fold into the previous mixture, lifting the mass with a spatula so as not to 'break' the egg whites.
- Distribute the mixture into the moulds. Place in the oven and bake for 25 minutes without opening the oven door.
- Sprinkle each soufflé with some grated cheese and serve immediately!
