Cheese souffle

Ingredients

•  60g butter
•  1/4 cup plain flour
•  12/3 cups milk
•  5 eggs, separated
•  80g gruyere cheese, grated
•  Pinch ground nutmeg
•  Finely chopped fresh chives and steamed vegetables, to serve

Steps

1. Heat oven to 180°C/160°C fan-forced. Place 10 g butter in a microwave-safe dish. Microwave on LOW (30%) 20 to 30 seconds until melted. Grease an 8 cup-capacity, 6 cm-deep ovenproof dish with melted butter.
2. In a saucepan melt remaining butter over medium-high heat until foaming. Add flour and cook, stirring with a wooden spoon, for one to two minutes until mixture is bubbling. Remove from heat. Next gradually stir in milk until smooth. Return to heat and cook, stirring, for two minutes until mixture has thickened and coats the back of spoon. Remove from heat. Then stir in egg yolks, cheese and nutmeg. Season with salt and pepper.
3. Beat egg-whites until soft peaks form using an electric mixer. Gently fold through cheese mixture. Then spoon into prepared dish. Bake for 30 minutes until golden and puffed. Top with chives and serve with steamed vegetables.

Enjoy!