Cheese soufflé

Preparation

1. 1

   Preheat the oven to 190 °C (375 °F). Generously butter the ramekins, then dust them with a little grated cheese (this helps the soufflé climb without sticking).

2. 2

   Make a thick béchamel: melt the butter, stir in the flour and cook for 1-2 minutes, then whisk in the milk and thicken over low heat.

3. 3

   Off the heat, stir in the egg yolks one at a time, then the grated cheese; mix well and let cool slightly.

4. 4

   Whip the egg whites to stiff peaks with a pinch of salt.

5. 5

   Fold a third of the whites into the cheese mixture to loosen it, then gently fold in the rest, lifting rather than stirring.

6. 6

   Pour into the ramekins up to 1 cm from the rim, and run your thumb around the inner edge for an even rise.

7. 7

   Bake for 20 to 25 minutes without opening the oven door, until puffed and golden. Serve immediately — soufflés fall quickly.