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

Preparation :

• 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 !