Cheese soufflé is one of the best things I could get in my childhood and I have to say that I still think it's great.
It's not that difficult either, if you take care of two important things:
1. Du må ikke få eggeplomme i hviten, når du deler egga
2. Du må ikke bli fristet til å åpne ovnsdøra, før du skal ta den ut
3 ss smør
4 ss mel
3 dl melk
5 eggeplommer
1 ts salt
1 ts muskat
200 g reven ost, gjerne vellagret
5 eggehviter
Make a thick, white sauce of butter, flour and milk. Cool the sauce for a few minutes, before adding the egg yolks, salt, nutmeg and grated cheese.
Whip the egg whites stiffly and stir them gently into the sauce. Pour the batter into a greased ovenproof dish and bake the soufflé at the bottom of the oven at 180 °C for approx. 50 minutes. It collapses quickly, so it must be served straight away. It is better for guests to wait for the cheese soufflé than the other way around.
You will find lots of recipes for tasty French food HERE .
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