Grandma’s Cheese Soufflé

Jet van Nieuwkerk learned this recipe for the ultimate cheese soufflé from her grandmother, who made a little cooking guide for her. So every time this cheese soufflé is served, she thinks of her grandmother for a moment. And everyone licks their fingers—and the soufflé dish—clean.

Important: You must keep paying attention while making this dish and you must not walk away. Once the soufflé is in the oven, the oven door must absolutely not be opened again. Otherwise, it will collapse.

Method

Preheat the oven to 200 °C and grease the soufflé dish with butter.

For the béchamel sauce, melt the butter in a saucepan and add the flour. Stir well with a wooden spoon until it thickens and turns slightly brown. Then slowly pour in the milk, continuing to stir well until it becomes a smooth sauce. Add the cheese, mustard, nutmeg, and salt and pepper. Keep stirring until you have a fairly thick cheese sauce. Turn off the heat and leave to cool briefly.

Carefully crack the eggs over a large bowl, letting the egg whites run into it and placing the yolks in another bowl. Beat the egg whites until stiff peaks form, using a mixer, for 5 minutes, and set aside.

While stirring with a whisk, add the egg yolks to the cheese sauce. Finally, carefully fold the egg whites into the cheese sauce with a spatula, pour the batter into the soufflé dish, and place it in the oven for 45 minutes. Keep the oven door closed.

Title: Uit Huis met Jet
Author: Jet van Nieuwkerk
Publisher: Carrera Culinair
Price: €22,50