Ingredients
- 300ml whole milk
- 150g unsalted butter
- 70g plain flour
- 5g paprika
- 5g sea salt
- 3g ground nutmeg
- 6 egg yolks
- 6 egg whites
- 200g Gruyere cheese, grated
Cooking time: 40 minutes
Recipe serves: 6
Complexity level: Worth the Effort
Method
Preheat the Electrolux Steam oven to 200°C using the Electrolux Steam function.
Preheat six ramekins in the oven (single serve ramekins).
Boil the milk in a heavy-based pad then set aside.
Melt the butter in a medium saucepan to make a ‘roux’. Add the flour and stir continuously with a whisk.
Cook for 2-3 mins at medium heat to cook out the flour.
Add the hot milk gradually whilst whisking.
Cook the mix for 2-3 mins once all the milk has been added, continuously stirring with a wooden spoon.
Remove the roux from heat. Add paprika, salt and nutmeg, stirring in with a wooden spoon.
Add egg yolks one at a time, whisking to blend after each addition.
Add the Gruyere cheese, stirring in with a spoon.
Scrape soufflé base into a large bowl, cover with glad wrap and set aside.
Beat egg whites in a large bowl until stiff peaks form.
Fold egg whites into the soufflé mixture (while it’s still warm), one third at a time.
Pipe or spoon the mixture into the evenly buttered ramekins.
