A recipe from France: The Cookbook
Preparation: 25 minutes
Cooking: 45 minutes
Serves: 6 people
100 g (3½ oz) (scant ½ cup) butter, plus extra for greasing
100 g (3½ oz) (¾ cup) flour
500 ml (18 fl oz) (2 cups) milk
125 g (4¼ oz) (1 cup) Gruyère cheese, grated
5 eggs, separated
Salt and pepper
Preheat the oven to 180°C/350°F/Gas Mark 4 and grease a soufflé dish or 6 individual ramekins right to the top.
Make a very thick béchamel sauce with the butter, flour and milk. Add the cheese.
Leave to cool, then add the egg yolks. Whisk the egg whites to stiff peaks and fold into the cheese mixture.
Season with salt and pepper, and pour into the prepared dishes.
If using a soufflé dish, bake in the oven for 30 minutes, then turn the heat up to 220°C/425°F/Gas Mark 7 and cook for a further 15 minutes.
If using individual ramekins, cook for 10 minutes, then turn up the heat and cook for a further 5 – 10 minutes, or until the soufflé is golden and just set.