10 minute cheese soufflés are made of eggs, butter, flour, milk, salt, nutmeg and cheese.
When it comes out of the oven, if a soufflé is well inflated, it flattens out completely after 20 to 30 minutes. Fallen, it becomes a muslin. Attributed to chef Vincent de la Chapelle at the start of the 18th century, chef Marie-Antoine Carême developed the recipe in the 19th century.
Easy and quick to make, soft and tasty, they are perfect with a green salad.
|Level of difficulty : easy|
|Prep time : 10 min|
|Rest time : –|
|Cook time : 25 min|
|Total time : 35 min|
|Yield : 4 servings|
|1/2 cup flour|
|4 tbsp butter|
|1.7 cups milk|
|1.5 cup grated cheese|
|4 big eggs|
|salt / pepper / nutmeg|
- Melt butter in a pan.
- Add the flour all at once, mix well with a whisk.
- Gradually add the milk and set for 1 to 2 minutes.
- Separate the whites from the yolks.
- Add the egg yolks one after the other.
- Season with pepper, add 1 pinch of nutmeg and the grated cheese last.
- In a bowl, beat the egg whites until stiff with a pinch of salt.
- Gently fold the egg whites into the previous preparation.
- Pour the preparation into individual molds.
- Preheat the oven in static mode to 360° F.
- Bake during 20 at 25 min.
- Serve immediately.
- Enjoy !