- Preheat the oven to 200°C.
- Butter the soufflé dishes generously and chill in the fridge before filling.
- Prepare a béchamel sauce. To do this, melt the butter in a saucepan.
- After it has completely melted, add the flour and stir quickly for one minute. Allow the roux to cool.
- Meanwhile, warm up the milk, adding the garlic clove, bay leaf and pinch of nutmeg.
- When the milk is properly infused, strain it and pour it hot over the cooled roux.
- Cook on low heat while stirring with a whisk. Remove from heat.
- Separate the eggs.
- Grate the cheese and add it to the béchamel sauce. Whisk vigorously and add the egg yolks one by one.
- Whisk the egg whites to stiff peaks, adding a pinch of salt.
- Gently fold the egg whites into the béchamel sauce.
- Pour the soufflé batter into the dishes, leaving 2 cm clear at the top.
- Bake for 15 minutes, then lower the oven temperature to 180°C and bake for another 25 minutes. Do not open the oven door during baking.
- Remove the soufflés from the oven and serve very quickly before they sink.
😉 Tips and Ideas: This recipe can be used with Parma ham or cauliflower soufflés.