Pot (small), Stovetop, Oven, Whisk, Spatula, Immersion blender, Round baking dish
Preheat the oven to 400°F. Melt the butter in a saucepan over low heat. Whisk in the flour. Stir continuously until the mixture is nutty brown & bubbly.
Gradually add the milk in batches. Keep stirring, until it reaches a thick pancake-like batter.
Season with salt & pepper. Add the nutmeg (optional). Mix & set aside to cool.
Meanwhile, separate the egg yolks from the whites.
Grease a baking mold (or oven-proof metal bowl or tin) with butter.
Whisk the egg yolks. Stir the yolks & grated cheese into the batter, which should be lukewarm.
Season the egg whites with a pinch of salt. Beat with an immersion blender or hand mixer until they form stiff white peaks.
Pour the batter into a large bowl. Gently fold the egg whites into the batter using a spatula.
Pour the mixture into the greased baking mold. Bake for 25 minutes, or until cooked through & golden on top. You did it!
Average estimated amount for one serving
On average, one serving of the recipe "Cheese Soufflé" contains 1177 Energy, 100 g of Fat, 33 g of Carbohydrates, 40 g of Protein, 1 g of Fiber.