Pot (small), Stovetop, Oven, Whisk, Spatula, Immersion blender, Round baking dish
Preheat the oven to 400°F. Melt the butter in a saucepan over low heat. Whisk in the flour. Stir continuously until the mixture is nutty brown & bubbly.
Gradually add the milk in batches. Keep stirring, until it reaches a thick pancake-like batter.
Season with salt & pepper. Add the nutmeg (optional). Mix & set aside to cool.
Meanwhile, separate the egg yolks from the whites.
Grease a baking mold (or oven-proof metal bowl or tin) with butter.
Whisk the egg yolks. Stir the yolks & grated cheese into the batter, which should be lukewarm.
Season the egg whites with a pinch of salt. Beat with an immersion blender or hand mixer until they form stiff white peaks.
Pour the batter into a large bowl. Gently fold the egg whites into the batter using a spatula.
Pour the mixture into the greased baking mold. Bake for 25 minutes, or until cooked through & golden on top. You did it!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cheese Soufflé" contains 1197 Energy, 102 g of Fat, 33 g of Carbohydrates, 41 g of Protein, 1 g of Fiber.