Mini Emmental Cheese Soufflés

Name: Mini Emmental Cheese Soufflés
Ingredients: 3 eggs; 2 1/2 cups shredded Emmental cheese (about 250 grams); 1/4 cup butter (about 60 grams); 1/2 cup all-purpose flour (about 60 grams); Black pepper; Salt; Ground nutmeg; 1 2/3 cups milk (about 400 ml)

QuandYousPâtisse @cook_26082201

A soft, easy, delicious, and foolproof soufflé made with béchamel and lots of Emmental cheese. Perfect for a family meal!

QuandYousPâtisse @cook_26082201

A soft, easy, delicious, and foolproof soufflé made with béchamel and lots of Emmental cheese. Perfect for a family meal!

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Ingredients

3eggs
2 1/2 cupsshredded Emmental cheese (about 250 grams)
1/4 cupbutter (about 60 grams)
1/2 cupall-purpose flour (about 60 grams)
Black pepper
Salt
Ground nutmeg
1 2/3 cupsmilk (about 400 ml)

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Steps

1

For the béchamel:
2

Melt the butter in a saucepan, then add the flour and stir for 1 to 2 minutes over low heat.
3

Gradually add the milk, whisking until the mixture thickens.
4

Add salt, pepper, and grated nutmeg. Remove from heat and set aside.
5

In a mixing bowl, separate the egg whites from the yolks.
6

Add the shredded Emmental cheese and the egg yolks, one at a time, to the cooled béchamel.
7

Beat the egg whites until stiff peaks form, then gently fold them into the mixture.
8

Pour the mixture into individual ramekins that have been buttered and floured, and bake at 320°F (160°C) for about 25 to 30 minutes.
9

Enjoy!