Cheese souffle

Brush the inside of the souffle dish or ramekin with melted sweet butter, including the rim.

Sprinkle in about two tablespoons of flour, turn the mold on its side and tap lightly to coat the interior, then invert and tap out the excess.

Preheat the oven before making the souffle; it has to be very hot initially for the souffle to rise.

Mix the flour and butter together until they resemble a coarse meal.

Bring the milk to the boiling point and stir in the flour and butter mixture.

Stir the roux over medium heat until smooth, take it off the heat and cool it to 180 degrees.

At that temperature stir in the egg yolks one at a time.

Whip the egg whites in a clean bowl fitted with a whip to a medium stiff peak. Do not over whip them or they will not incorporate evenly and will bake as pieces of coagulated white in the centre.

Work quickly, because beaten whites start to deflate: fold them gently into the cooled base.

Fill the prepared mold halfway, add the cheese, and finish with the remaining mixture.

Bake immediately in a 350 degree oven for about 15 minutes.