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Grease a 1.2 liter soufflé dish with
butter
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Melt the butter in a saucepan.
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Stir in the flour and cook, stir, over
low heat 1-2 minutes.
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Gradually add the milk, stir well
between each addition until the sauce is thick and smooth.
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Cook gently, stir, 15 minutes.
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Remove the pan from the heat and stir
in the cream.
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Stir the egg yolks into the mixture, a
little at a time.
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Add the Gruyere and nutmeg and season
to taste with salt and pepper.
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Beat well until the cheese has melted
and the mixture is really smooth.
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Whisk the egg whites in a grease free
bowl until they are really stiff, but not dry.
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Fold them gently into the cheese
mixture with a metal spoon using a figure-of-eight motion.
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Transfer the mixture to the souffle
dish or dishes.
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Bake in oven, 350F, gas mark 4, 15
minutes.
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Increase the temperature to 400F, gas
mark 6, 15 minutes until the soufflés is well risen and golden.
-
Ready to serve.