Two Cheese Souffle

From Marmiton (Strasbourg, France)

• Ready In: 50 mins
• Serves: 4
• Yields: 1 souffle

Ingredients

• 40  g butter
• 30  g flour
• 1⁄4 liter milk
• 4  eggs, room temperature
• 60  g  emmenthaler cheese, grated
• 60  g cheese, mimolette aged
• 1  pinch salt
• 1  pinch pepper

Directions

1. In a medium sized casserole or souffle dish, melt 30 grams of butter and then add the flour - mix.
2. Add the milk and heat until just boiling. Set aside.
3. Seperate the eggs, and add the yolks to the cooled butter, flour, and milk mixture.
4. Add little by little of the cheeses to the butter/milk mixture.
5. Beat the egg whites until soft peaks form and then fold into the mixture.
6. Top the dish with the remaining 10 grams of butter.
7. With a knife cut an 'X' on the top of the souffle.
8. Bake for 30 minutes and serve immediately.