Punctuality is the King’s politeness and that of the soufflé eater as well ! In other words, when your better half prepares a soufflé do her the courtesy of being on time at dinner. This will give her a chance to boast for the 5 minutes the soufflé will be risen !
- 5 eggs
- 100g flour
- 100g butter
- 500ml milk
- 125g grated cheese : gruyère is tasty for this recipe
- Salt, pepper, nutmeg
- Heat the oven to 180C / 350F and grease a soufflé dish or 6 individual ramekins.
- Make a very thick béchamel sauce: melt the butter in the pan, then add the flour. Stir in and cook for 2-3 minutes to form a paste. Gradually add the milk, stirring all the time to prevent lumps. Season with salt, pepper and nutmeg and simmer to reduce to the desired consistency.
- Add the cheese and leave to cool.
- Add the egg yolks, and whisk the whites before folding them in the cheese mix.
- Pour into the dish and bake for 30 minutes before turning up the heat to 220C / 425F and cook for another 15 minutes.
- If using individual ramekins, cook for 10 minutes at 180C / 350F then a further 10 minutes at 220C / 425F when the soufflés are golden and set.
Note that soufflés like baking in intimacy : if you open the door of your oven too often it will prevent their rising.
- Cauliflower soufflé : fold in the mix 1/2 a cauliflower previously steamed and pureed.
- Tuna soufflé: fold in the mix a can of tuna previously drained
Cooking with a toddler
- Have her help you whisk the egg whites
- Have her help grate the cheese and pour in the mix