Cheese Soufflé

Ingredients for Cheese Soufflé :

	1 Prepare all the ingredients.
	2 Bring the milk to a boiling point.
	3 Melt the butter in a pot.
	4 Add the flour in one shot and stir to combine well.
	5 Cook the white roux for 2 to 3 minutes over low heat. Beware not to burn it.
	6 Let it cool. You just made a white roux.
	7 Away from the heat, pour the boiling milk on the cold white roux.
	8 Whisk to combine thoroughly...
	9 And cook over medium heat for 4 to 5 minutes. You will get what is called a bechamel sauce.
	10 Clarify the eggs. Keep the whites refrigerated.
	11 Add the egg yolks...
	12 ...and cook for an additional 2 to 3 minutes.
	13 Put the sauce in a bowl and leave to cool. Add the grated cheese. This is a Mornay sauce.
	14 Whisk the egg whites with a pinch of salt until stiff.
	15 Stiffen the whites...
	16 ..who must be really stiff.
	17 Combine a bit of the whites with the mixture with a wisk. It allows the Mornay sauce to be more fluid.
	18 Combine gently the remaining egg whites with a wooden spatula, stirring in a circular pattern.
	19 This mixture must be used immediately.
	20 Butter and flour 6 soufflé pans or large ramequins.
	21 Fill up each pan up to 3/4.
	22 Transfer to a warm oven (200°C or 392°F)
	23 Bake for 15 to 20 minutes. The soufflés rise and turn golden.
	24 Serve immediately. A soufflé cannot wait. You must serve them as soon as you take them out of the oven, or they'll collapse.