Soufflé au Fromage
Who else is convinced that making a Soufflé is close to a mission impossible? To be quite frank, with the right type of dish (Soufflé dish or individual ceramic ramequins), this recipe is a sure success! Two things to keep in mind though, never to open the oven in mid baking and to enjoy this dish, straight out of the oven.
Ingredients
- 5 eggs
- 50g flour
- 50g butter
- 300ml semi skimmed milk
- 125g Comté cheese
- Nutmeg
- Salt & pepper
How to Make It
Step 1
Pre heat the oven to 180°C
Step 2
Grate the cheese
Step 3
Make the béchamel by melting the butter then add the flour in one go and whisk vigorously
Add a pinch of nutmeg and stir
Step 4
Separate the eggs into white and yolks. Put the whites in the bowl of a stand mixer, add a tsp of salt and mix until they stiffen
Step 5
Stir egg yolks into the béchamel, one by one, then mix in the grated cheese, season with a few twists of pepper
Step 6
Lighten the batter by folding a spoonful of stiff egg whites into the batter, incorporating them thoroughly
Now fold the rest of the egg whites into the batter using a spatula, allowing air into the folds. Do not over mix, you want the batter to be fluffy and light
Step 7
Lighten the batter by folding a spoonful of stiff egg whites into the batter, incorporating them thoroughly
Now fold the rest of the egg whites into the batter using a spatula, allowing air into the folds. Do not over mix, you want the batter to be fluffy and light
Step 8
Pour the batter into a pre greased souffle dish, or individual ramequins, I used a large glass soufflé dish
Bake for 30 minutes and never open the oven mid baking, this will guarantee that the soufflé puffs up perfectly
Enjoy straight out of the oven
Nutritional Info
This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It’s topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!
