Soufflé au Fromage

Soufflé au Fromage

One tends to hoard things one cannot find easily preciously. With the ironic result of having precious things turn mouldy or spoiling with over-storage. I always have this problem with Cheddar cheese.

As I clear out my fridge this morning, I had to admit to myself that today would be the time to use up the last bit of cheddar cheese that I've brought back from France on our New Year ski trip. Yes, that long ago. I made Soufflé au Fromage for lunch.

Soufflé au Fromage (for 1 person) :

1 Tsp Flour

100ml Milk

Salt and Pepper to taste

A pinch of ground Nutmeg

1 Egg

40g Mature Cheddar, Beaufort or Cantal (grated)

melted Butter (for greasing the ramequin)

Put the flour in a small saucepan and turn on the heat. Add the milk bit by bit, stirring all the time as it starts to thicken. Add the salt, pepper and nutmeg. Turn off the heat and set aside to cool a little. If you want this to be richer, make a bechamel by adding 2 Tsp of butter.

Separate the yolk from the white of the egg. Add the yolk together with the grated cheese to the flour and milk mixture.

In a separate clean and dry bowl, beat the egg white till fluffy and stiff. Fold it carefully into the yolk and cheese mixture.

Beaten egg white

Butter the ramequin and pour the batter into it. Bake in a pre-heated to 180°C oven on the lower shelf for 15-20 minutes.

Serve immediately as the soufflé will usually sink once it starts to cool.