Cheese souffle recipe
50g of plain flour
250 ml of milk
2 tablespoons of cream
4 egg yolks
150g grated Gruyere cheese
salt and pepper
5 egg whites
Melt the butter in a large saucepan and stir in the flour.
Cook for 1 to 2 minutes over a low heat.
Gradually add the milk, stirring well until the sauce is smooth and thick.
Cook gently for 10 mins stirring constantly, then remove from the heat and stir in the cream.
Then add the egg yolks a little at a time, add the cheese, salt and pepper plus the nutmeg to taste.
Beat well until the cheese melts and is really smooth.
Whisk the egg whites until stiff, fold them gently into the cheese sauce mixture.
Transfer the mixture to a well buttered 1.2 litre souffle dish.
Bake in a preheated oven at 180c or 350f, gas 4 for 15 mins.
Increase the temperature to 200c or 400f gas 6 and cook for another 15 mins until souffle is golden and well risen.