INGREDIENTS:
* 6 Eggs
* 30cl of liquid cream
* 3 tablespoons flour
* 30g butter
* 220g of grated comté
* 4 pinches of nutmeg
Salt and pepper
* 3 tablespoons of “Emmental”
Preheat oven to 200 ° C. thermostat Butters and plant it the source of Emmental.
In a saucepan, bring cream to boiling liquid with the flour for 5 minutes. A low heat, mixing constantly with a whisk until you get a thick paste. Off the heat, add the butter and mix again.
Separate whites and yolks and whisk the eggs until stiff. Add egg yolks one after another in the pan. Mix thoroughly.
Add the “comté” and grated nutmeg. Salt and pepper. Mix again. Off the heat, pour the egg whites until stiff in 2 times in the pan. Mix without “dismantling” the clear (with a spatula, mixing from bottom to top).
Put the preparation in the source. Bake for 25/30 minutes without opening the door.
The Souffle is ready when golden brown and puffy.
Immediately Serve and savor!
FOR 6 PEOPLE.