Cheese Souffle
4 large eggs
Separate whites from yolks
4 ramekins 8 or 9 oz (230-250ml capacity each)
Grease with butter
Coat with fine breadcrumbs
Preheat oven to 375F (190C)
3 tbsp (40g) butter
Melt over medium heat
⅓ cup (40) flour
Cook flour for about 1-2 minutes
Gradually add 1 cup (240ml) milk
Stir constantly
Bring to a boil
Cook 2-3 minutes more until thickened
Remove from heat
1/2 cup (50g) Swiss cheese, grated
1/2 cup (50g) cheddar cheese, grated
¼ cup (25g) Parmesan cheese, grated
1/2 teaspoon (2g) salt
¼ tsp (1g) paprika
1 tsp (5g) Dijon mustard
Add egg yolks, one at a time
Transfer into a larger bowl and cool slightly
Freshly ground black pepper
Pinch of salt
Whip whites until stiff peaks form
Gradually fold into cheese mixture
Divide evenly
Sprinkle grated Parmesan on top, optional
Place into the preheated baking sheet
Bake for 25-30 minutes until puffed and golden
Serve immediately