- 3 tablespoons butter
- 3 tablespoons flour
- ¼ teaspoon mustard
- 230 ml fresh milk
- 120 g Cheddar or Gruyere cheese, grated
- 4 eggs, yolks separated from whites
Heat the oven to 180 degrees. Grease soufflé molds. Melt the butter in a deep frying pan over medium heat. In it, mix the flour and mustard until you get a smooth mixture without lumps. Slowly add the milk in a trickle while stirring constantly. After bringing to a boil, stir some more until it starts to thicken.
Reduce heat to low. Add the grated cheese of your choice and stir until completely melted. Remove from heat.
Whisk the yolks in a bowl. Very slowly add about a third of the hot milk mixture to the egg yolks. Stir vigorously. Return this mixture to the rest of the pan. Stir continuously. Leave to cool.
In another clean bowl, beat the egg whites until stiff. Carefully add them to the other mixture. Stir gently with a wooden spoon to make a fluffy mixture. Divide the mixture into the bowls. Bake in preheated oven for 20 minutes or until toothpick dry. Serve immediately.