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Heat the oven to 350 degrees Fahrenheit. Grease the ramekins (molds) and sprinkle with parmesan cheese to cover all sides.
To prepare the bechamel: in a pot heat the milk to hot. In another pot make a "roux" (French term) first by melting the butter. When they begin to leave bubbles remove from the heat and add the flour. Return to the heat and let cook 2 minutes stirring with a balloon whisk. Add the milk in two parts mixing each time. Wait for the mixture to boil and reduce the heat until it thickens. Turn off the heat and season with salt, pepper, nutmeg and cayenne. (Very important is to make sure it is very spicy because mixing it with cheese and egg will not taste that much.)
FOR THE BASE OF THE SOUFFLÉ: Add the egg yolks to the bechamel, one by one, and mixing well each time. Add the cheese and stir well. In a bowl beat the egg whites until peaks form. Add the egg whites to the béchamel mixture with a wooden stick and wrap. It is important to use the wrapping technique so as not to lower the whites. With a spatula serve the mixture in the ramekins.
Cook in the bottom of the oven about 15 minutes. NOTE: you can not open the oven until they are ready, they will lower the soufflés and they will not come out!
TIPS
Serve immediately! Everyone has to be seated waiting!
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Ratings(6)
Yaz Gonzalez
29/09/2016 21:26:08
A través de iOS
Muy rico
Martha Elena Franco Vargas
26/05/2014 19:53:50
Que gusto Martha, cuando lo hagas no olvides compartirnos tu foto. Saludos :)
Martha Elena Franco Vargas
26/05/2014 18:19:12
sencillamente. delicioso.
Siempre he querido prepararlo, mil gracias.
Anonymous
06/11/2013 21:57:25
bien
me gustaria saber al molde k le pones una cosa blanca y el queso que hago con el segun aki espolvorearlo en el molde y aki veo k lo agregan para revlverlo
Blanca Salido Macias
06/11/2013 09:15:01
que delicia¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡
sin comentarios
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