Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk (warm)
4 eggs (separated)
1 cup grated cheese (Parmesan, mozzarella, or a mix)
Salt to taste
Ground black pepper (optional)
A pinch of nutmeg (optional)
Instructions:
- Prepare the Base:
In a saucepan, melt the butter over medium heat.
Add flour and stir constantly for about 1 minute (it should look like a paste).
Gradually pour in the warm milk while whisking until smooth and thickened (like a béchamel sauce).
- Add Flavor:
Remove from heat.
Add the grated cheese and stir until melted and creamy.
Season with salt, pepper, and nutmeg.
Add the egg yolks one at a time, mixing quickly so they don’t cook.
- Whip the Egg Whites:
In a clean bowl, beat the egg whites until stiff peaks form.
- Combine:
Gently fold the beaten egg whites into the cheese mixture — do not overmix; keep it airy.
- Bake:
Pour the mixture into a greased glass or ceramic baking dish (do not fill to the top, as it will rise).
Bake in a preheated oven at 180°C (350°F) for about 25–30 minutes, or until puffed up and golden brown on top.
- Serve Immediately:
Soufflés start to deflate after a few minutes out of the oven, so serve right away!
Would you like me to give you a savory variation (like with ham or spinach), or the sweet version (like a vanilla or chocolate soufflé)?