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 !

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