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Place the milk into a small saucepan and place over a high heat to bring to the boil. Grate in a little nutmeg and add a pinch of salt and a twist of pepper.
Mean while in another medium sauce pan melt the butter over a medium heat and add the flour, cook for a few minutes stirring regularly. Remove from the heat and cool for a minute or two.
Put back onto a moderate heat and 1 ladle at a time add the hot milk mixing vigorously with a wooden spoon to combine all the ingredients. It is important to stir constantly whilst adding the milk to prevent lumps make sure all the milk has been combined before adding the next ladle full.
Bring to a gentle simmer and cook for 3 minutes – remove from the heat.
Add half the grated gruyere, and the egg yolks, stir to combine and place into a large bowl.
Butter the soufflé moulds taking care to cover evenly. Place a tablespoon of breadcrumbs into each mould and coat the inside tip away any excess crumbs.
Whip the egg whites in a clean bowl with a pinch of salt until they reach a soft peak. Gently fold one third of the whites into the cheese sauce followed by the remainder of the whites. Spoon the mixture carefully into the moulds taking care not to spill any on the rim of the moulds. Fill to the top.
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