Cheese soufflé
Description
The recipe won’t take much time. As is well known, soufflé is quite an old invention of French chefs. Today soufflé is made from all sorts of things—from fish, meat, and vegetables… and, well, from cheese. Cheese soufflé is one of my very favorites; it turns out the most tender and airy. I think a weekend morning is a good time to treat yourself to such a breakfast—very tasty, personally tested! :) The bake is ready. Serve it at the table.
Instructions
- 1
Step 1
These are our ingredients. Each one is mandatory — without them, the soufflé will not turn out.
- 2
Step 2
Grease the baking pan with butter and sprinkle with breadcrumbs.
- 3
Step 3
Take a heavy-bottomed saucepan, melt the butter in it, add the flour and mustard. Cook for 1 minute. Then whisk in the milk in a thin stream and cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in the grated cheese and egg yolks. Season with salt.
- 4
Step 4
Whisk the egg whites with a whisk until lightly foamy, then gently fold them into our milk mixture.
- 5
Step 5
Transfer the mixture to a baking dish and place it in an oven preheated to 180 degrees. Bake for 25–30 minutes, until a nice golden crust forms.
- 6
Step 6
Done! :)