Cheese soufflé is a French classic. It is perfect for a quickly made diner. All it needs is a touch of veggies such as green salad on the side or a simple fresh tomatoes, basil and cucumbers salad that will please the kids.

Generously serves 3 adults and 2 young children

INGREDIENTS
40g flour
75g butter + a drop of vegetable/canola oil
500ml warm milk
150g shredded cheese ( Basque sheep milk cheese or emmental, cheddar, gouda)
4 egg yolks
6 egg whites
1 pinch of nutmeg freshly grinded
sea salt and freshly ground pepper to taste

A bit extra butter to lightly grease the dishes.

METHOD

1. Preheat oven 210°C
2. In a pan, on medium low heat, put the butter and a drop of oil. Adding the oil will prevent the butter from turning brown.
3. When the butter is melted, take the pan off the heat.
4. Gradually stir in the flour using a whisk until the mixture is homogenous .
5. Continue to stir and little by little add the warm milk until your mixture is quite smooth.
6. Put the heat on low and your pan back on the heat.
7. Let this mixture cook very gently, stirring frequently, for almost 10 minutes or until it thickens.
8. take off the heat.
9. Add the egg yolks one by one, stiring vigorously to incorporate them well.
10. Add the cheese, stir again to blend homogeneously.
11. Add nutmeg and salt and pepper to taste.
12. Now whisk the whites of the eggs, in a large bowl, until very firm. To make sure they are firm enough, tilt the bowl head down, they should not move!
13. A bit at a time, add the whites to the butter-flour-milk-yolk mixture. With a spatula, incorporate them slowly rotating the bowl with your left hand, lifting rather than stirring the mixture.
14. when all the whites have been incorporated, put the mixture into soufflé dishes.
15. Put in the oven. Rack in the middle.
16. Lower the temperature to 180°C. Let cook for about 30 minutes. Timing depends on the size of your dish so you have to adjust a bit. Never open the oven door as the soufflé will drop.
17. Serve immediately.