User Manual

Side dishes and vegetables, vegetarian dishes and bakes 45
Small cheese soufflés [Index: ] [Index: ]
MCRC00904012_BO_Kleine_Kaesesouffles-033_F39MCRC00918001_SE_Kleine_Kaesesouffles-003MCRC00900579_NF_Kleine_Kaesesouffles-038_RZ0BakesVegetarian recipesPreparation methodsBakingRecipe categoriesSide dishes, BakesVegetarian recipes
For 8 servings
Soufflé dishes and universal pan
75 g medium Gouda or mature Gouda
6 eggs
250 ml milk
50 g butter
Salt
Pepper, freshly ground
Nutmeg, freshly grated
75 g flour
IN ADDITION:
Butter for the ramekins
Per serving
213 kcal, 9 g carbs, 16 g fat, 9 g protein, 0,7 BU
PREPARATION
1. Grate the cheese very finely. Evenly grease the dishes or cups. Separate the eggs and place 1
extra egg white to one side.
2. Add the milk to a pot. Add butter, salt, pepper and nutmeg and bring to the boil. Sieve the flour
and pour into the milk in one go. Stir the mixture with a wooden spoon until it comes away from the
sides and forms a ball, and until a white coating becomes visible on the base of the saucepan.
Remove the pot from the hotplate and immediately fold the egg white placed aside into the hot
mixture.
3. Place the dough ball into a bowl and gradually stir in the egg yolk until it forms a smooth mixture.
Stir in the grated cheese evenly.
4. Beat the remaining egg white until stiff with a pinch of salt and carefully fold into the cheese
mixture.
5. Carefully fill the dishes or cups with the mixture. Place the dishes into the universal pan. Pour
approx. 1 litre of boiling water into the universal pan and cook the soufflés as indicated.
Oven setting:
Top/bottom heating
160 °C
Baking time: 45-50 minutes
Compact oven setting:
Top/bottom heating
160 °C
Baking time: 45-50 minutes