Recipe for Normandy-style soufflés with cheese

Preheat the oven to 200°C, static heat. Generously butter the ramekins with 20 g of butter and place them in a baking dish (it makes them easier to handle).

Prepare the béchamel. In a saucepan, melt 60 g of butter (medium heat is sufficient, as the quantities are small and it will go quickly). Add the flour and mix well.

Gradually add the cold milk to the mixture to thin it out, stirring regularly with a whisk. Bring to a boil, then reduce the heat to low (as soon as the first bubbles appear). If you have electric plates, like I do, don't hesitate to remove the pot from the heat while the temperature lowers to avoid burning your preparation, and mix continuously.

Add the cheese cut into small pieces (keep the rind). Season with salt and pepper. Add the nutmeg. Mix well until the cheese is completely melted, then remove from heat and let cool for a bit (5 minutes).

Separate the egg whites from the yolks.

Incorporate the egg yolks one by one into the warmed mixture, whisking in each one as you go.

Whip the egg whites until stiff peaks form and gently fold them into the mixture in 3-4 portions using a spatula.

Divide the mixture among the ramekins.

Bake and cook for 20 minutes or until the soufflés are well risen and golden. I recommend, after 10 minutes have passed, to keep an eye on your oven. And do not open it during cooking!