Cheese Soufflé

Preheat the oven to 180°C (thermostat 6). Butter the mold.

Melt the butter in a saucepan, add the flour, and stir quickly for 1 minute. Add the warmed milk and whisk while cooking over low heat for a few minutes until thickened.

Remove the saucepan from the heat.

Separate the egg whites and beat them firmly with a pinch of salt.

In the cooled saucepan, add the egg yolks one by one, followed by the grated cheese. Add a pinch of nutmeg, pepper, and a small amount of salt (as the cheese already contains salt).

Gently fold the beaten egg whites into the mixture.

Pour the mixture into the mold, filling it up to a maximum of 4 cm from the edge.

Bake for 35 minutes using the convection setting.