French Cheese Soufflé (Soufflé au Fromage)

Ingredients

2 tbsp (30g) unsalted butter (plus more for greasing)
2 tbsp (15g) all-purpose flour
3/4 cup (180ml) warm milk
1/4 tsp salt
Pinch of pepper
Pinch of ground nutmeg
3 large eggs, separated
3/4 cup (75g) grated Gruyère cheese (or Emmental, Comté)
1/2 tsp Dijon mustard (optional)

Directions

Preheat the oven to 375°F (190°C). Grease a medium soufflé dish or 4 small ramekins with butter. Coat the sides with a little grated cheese or breadcrumbs.

In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes. Slowly add the milk, whisking until the sauce thickens. Season with salt, pepper, and nutmeg. Let cool for a minute or two.

Whisk in the egg yolks one at a time, then stir in the grated cheese and mustard (if using). Set aside.

In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

Add a spoonful of the whipped egg whites to the cheese mixture to loosen it, then gently fold in the rest. Be careful not to deflate the batter.

the mixture into the prepared dish. Smooth the top and run your thumb around the inside edge. Bake for 25–30 minutes until risen and golden brown. Serve immediately.