250 g of cheddar cheese
1/2 cup of milk
3 tablespoons (of soup) of butter
70 g of wheat flour
6 eggs
salt and pepper to taste
250 g of cheddar cheese
1/2 cup of milk
3 tablespoons (of soup) of butter
70 g of wheat flour
6 eggs
salt and pepper to taste
Preheat the oven
Grate the cheese
Mix the milk with 1/2 cup of water and heat it, but don't let it boil
In another saucepan, melt the butter
Add the flour and stir well
Add the milk mixture and let it thicken to a simmer
Add the cheese slowly, stirring well until a thick batter forms
Beat the egg whites in a separate bowl
Mix the yolks with salt and pepper to taste, then add them to the cheese mixture and stir gently
Carefully fold the egg whites into the cheese mixture
Pour the mixture into an oiled soufflé dish (with a capacity of 2 liters)
Use a spatula to create a bumpy line around the edge of the soufflé, about 3 cm from the rim
Place the soufflé in a preheated oven and let it cook for about an hour or until a golden-brown crust forms on top and the center is still slightly jiggly
Do not open the oven door before at least 50 minutes of cooking time, as this may cause air to escape and the soufflé to collapse
Do not insert a toothpick into the soufflé, as this may also cause air to escape.
