Cheese Soufflé

Method

Tap a step when it's done.

1. 1Preheat the oven to 200 °C with a baking tray on the lower shelf. Brush a 1.5-litre (about 18 cm) soufflé dish with soft butter using upward strokes, add the parmesan and turn the dish so it coats every surface.
2. 2Melt the butter in a saucepan, add the flour and stir for 1 minute. Whisk in the milk gradually and cook for 2-3 minutes, whisking, until you have a thick béchamel that coats a spoon.
3. 3Remove from the heat and add the mustard, nutmeg, salt and pepper. Let it cool for 2 minutes, then whisk in the egg yolks one at a time, followed by the grated cheese.
4. 4In a spotlessly clean, grease-free bowl, whisk the 5 egg whites with a pinch of salt until they hold stiff, glossy peaks but are not dry.
5. 5Stir a quarter of the whites thoroughly into the cheese mixture to loosen it. Add the rest and fold gently with a spatula, cutting down to the bottom and turning the bowl; a few white streaks are fine, so don't overmix.
6. 6Pour into the dish, level the top and run your thumb around the inside rim to make a 1 cm groove; this helps the soufflé rise straight with a classic top hat.
7. 7Place in the oven, immediately lower to 190 °C and bake for 25-30 minutes, until well risen, deep golden on top and only slightly wobbly in the centre when gently shaken. Don't open the oven door while it bakes.
8. 8Take it straight to the table and serve at once; it will start to sink within a few minutes.