Serves: 4 as a main (6 as an entree) Time: 30 minutes
Preheat the oven at 200°C.
Evenly grease an ovenproof medium soufflé dish with butter.
In a saucepan, heat the milk with the bay leaf
In another saucepan melt the butter and then mix in the flour to form a roux. Pour in the milk gradually until all combined. Stirring continuously, bring to boiling point until mixture is thick. Remove from the heat and add salt, pepper and nutmeg. Now add the yolks mixing well into the sauce, followed by the cheese.
Whisk the egg whites in a clean bowl until stiff and glossy.
Fold in gently the white eggs with a spoon into the sauce. To fold in, gently run the spoon around side and along base of the bowl and using a sweeping action fold the mixture over on itself, rotating the bowl. Repeat until mixture is just combined.
Pour the mixture into the soufflé dish and bake for about 30 minutes until well risen. To make sure it is cooked through, insert a skewer in the middle, it should come out clean.
Soufflé is a dish that cannot wait and must be served promptly when cooked.