Olé olé soufflé
![Baby Baker](/_next/image?url=https%3A%2F%2Fdemo-site-patterns.stream.prepr.io%2Fw_2650%2F639ms2bua0rz-pexels-pixabay-35666.jpg&w=3840&q=75)
Baby Baker
![Cover Image for Olé olé soufflé](/_next/image?url=https%3A%2F%2Fdemo-site-patterns.stream.prepr.io%2Fw_5257%2F3xbnxe1dwv9w-pexels-sebastian-coman-photography-3611496.jpg&w=3840&q=75)
![Baby Baker](/_next/image?url=https%3A%2F%2Fdemo-site-patterns.stream.prepr.io%2Fw_2650%2F639ms2bua0rz-pexels-pixabay-35666.jpg&w=3840&q=75)
Baby Baker
The number of ingredients makes this classic seem incredibly easy. This is one of those dishes that requires a lot of practice before it comes out perfectly. We are very curious to know how many times you've baked a souffle before it became picture perfect.
Ingredients
- 50g butter
- 50g flour
- 300ml milk
- 150g Grated cheese
- 5 eggs
Method
- Preheat your oven to 200°C and grease 4 ramekins.
- Make a thick bechamel sauce with the butter, flour and milk. Add salt and pepper to taste.
- Add the grated cheese and mix until it because gooey.
- Separate the eggs and beat the egg whites until stiff.
- Mix the egg yolks into the cheese sauce.
- Fold the egg whites into the mixture carefully.
- Bake for 15 minutes.