Cheese soufflé with nutmeg
2 servings
30 minutes
Cheese soufflé with nutmeg is an exquisite and airy French delicacy that delights with its delicate texture and rich creamy-cheese flavor. The soufflé originated in the culinary traditions of 18th century France and became a symbol of refined European cuisine. In this recipe, classic cooking techniques combine with aromatic spices: nutmeg adds exquisite warmth, while cayenne pepper and mustard provide a light spiciness. Whipped egg whites create a weightless structure, and parmesan finishes the dish with subtle salty notes. This soufflé is perfect for special occasions when you want to impress guests or enjoy a cozy dinner.
1
In a small pot over medium heat, mix milk, butter, and flour until smooth, cooking for 3 minutes.
- Milk: 150 ml
- Butter: 25 g
- Wheat flour: 25 g
2
Remove the pot from the heat and add cayenne pepper, mustard, nutmeg, salt, and freshly ground black pepper. Allow the sauce to cool slightly and mix in the grated cheddar cheese. Add the beaten yolks and mix well.
- Cayenne pepper: pinch
- Mustard powder: 0.5 teaspoon
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
- Cheddar cheese: 74 g
- Chicken egg: 3 pieces
3
In a bowl rubbed with a lemon slice, whisk the egg whites until thick foam forms. Incorporate the resulting mass into the sauce. Place the mixture in a baking dish and bake in the middle of the oven for 35 minutes.
- Lemon: 0.5 piece
4
Serve immediately, adding parmesan.
- Grated Parmesan cheese: 100 g
