Cheese soufflé in French


Eggs – 4 pcs.
Cheese (cheddar / Dorblu / goat) – 100 g
Milk – 300 ml
Butter – 50 g
Breadcrumbs – 25 g
Flour – 50 g
Mustard – 1 hour. L.


1. In a saucepan, melt down the butter. It should be added to the flour and mustard and stir everything in a minute.
2. Reduce the heat and slowly pour the milk into a saucepan. Increase the heat and stir 10 minutes until smooth. Once we remove the mixture from the heat and giving cool.
3. Separate the yolks from the whites. Egg yolks, mix with grated cheese and add them into the cooled milk mixture.
4. whisk the egg whites and add the milk sauce.
5. Form for baking grease generously with butter and sprinkle with breadcrumbs.
6. Preheat oven to 200 ° C.
7. Pour the sauce in the form of milk for baking and with a knife separate the mixture from the edge of the pan (the soufflé rises better).
8. Bake the souffle in the oven for 25-30 minutes until golden brown. Serve hot.

Bon Appetit!

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