Cheese soufflé. Soufflé, soufflé or soufflé whatever you want to call it

This cheese soufflé is going to become your favorite dinner from now on, and although I admit that I also love the vanilla one, this cheese soufflé has always been my downfall.

A good soufflé has to be light and very soft, well cooked, not tasting like flour and almost melting in your mouth, and it is not worth it if it falls when you take it out of the oven because that would mean that it is not fully cooked.

Ingredients

• butter and a tablespoon of flour to cover the bowls well
• 60 g butter
• 60 g flour
• 360 ml of milk
• 1/2 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 150 g of Gruyere, Comte or whatever cheese you like the most that melts well
• 1 teaspoon Dijon mustard
• two stalks of chives
• 4 large eggs **
• a pinch of salt

Directions

We grease the ramekins or bowls well with butter. They have to be well covered. Cover them with flour everywhere. The butter will help the flour stick and this will make the soufflés rise well later.

We make a bechamel with the flour and butter. We let it brown for a couple of minutes. We add the milk little by little without stopping stirring, this way we avoid lumps coming out. We add the nutmeg and black pepper. Let it cook over low heat for a couple of minutes until it tastes like raw flour.

We separate the yolks from the whites and reserve separately. We grate the cheese over the butter and flour cream and add the yolks. We mix well with a whisk by hand until we obtain a cream that is as smooth as possible.

Add the finely chopped scallion stems and mustard and mix again.

We whip the egg whites to stiff peaks with a pinch of salt, which will help them rise well, and beat until they form peaks and we can turn the bowl without the egg whites falling out.

We add the egg whites to the cheese mixture little by little with enveloping movements. The idea is that we do not lose air and the mixture is as fluffy as possible.

We fill the ramekins and put them in the oven for 20 minutes. Once ready, we turn off the oven and leave them for a couple more knuts. It is important that we either open the oven until they are ready or the pain will go down and there will be no remedy.

We serve with a little salad and enjoy!

Tips and Tricks

• **for the whites to whip well, the eggs must be at room temperature
• To cover the sides of the ramekins you can use breadcrumbs or grated cheese if you prefer.