CHEESE SOUFFLE
85g grated cheese,
3 large eggs separated,
30g flour,
30g butter,
225ml milk,
pinch cayenne,
1ml mustard powder,
pinch grated nutmeg,
salt & pepper.
Oven: 190C/Gas 5
Source: Delia Smith
METHOD
Butter & dust the souffle dish using fine breadcrumbs or grated parmesan, chill till needed.
Make a roux, add milk, simmer 3 mins. This will be a thick sauce so that it will form a base for the eggs.
Add seasoning, then stir in cheese.
When only warm to the touch, beat yolks then stir in. If the mix is too hot then the yolks may curdle.
Whisk whites till stiff & fold in.
Pour into prepared dish.
Bake 30/35 mins.