Name: Cheese Soufflé
Prep time: 40 min
Yield: 6
Cuisine: Francesa
Ingredients: 3 egg yolks; 4 egg whites; 2 tablespoons butter, soft for greasing the molds; 2 tablespoons Parmesan cheese; 1/2 cups Gruyère cheese; 3 tablespoons unsalted butter, (for the béchamel); 3 tablespoons flour, for the béchamel; 1 cup cow's milk, for the béchamel; 1/2 teaspoons salt; 1/2 tablespoons pepper; 1 pinch nutmeg; pinches cayenne pepper

Preparation

40 mins

Preheat the oven to 350 degrees Fahrenheit. Grease the ramekins and sprinkle with parmesan cheese to coat all sides. To prepare the béchamel: in a pot, heat the milk until hot. In another pot, make a "roux" by first melting the butter. When bubbles start to form, remove from heat and add the flour. Return to heat and cook for 2 minutes, stirring with a 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. (It is very important to make sure it is well-seasoned because when mixed with the cheese and egg, it won't taste as much.)