Cheese soufflés

• 25g butter
• 20g flour
• 120ml whole milk
• 2 eggs
• 50g grated Gruyère cheese
• 1 pinch of nutmeg
• Salt and pepper.

Preheat the oven to 180°C.

In a sauce pan, melt the butter. Add the flour and stir for 30 seconds. Pour the previously heated milk in all at once. Mix. Season. Remove the sauce from the burner and incorporate the egg yolks, as well as the two white beaten very stiff.

Incorporate the grated Gruyère cheese. Mix. Using a spoon, pour the preparation into the Proflex petits fours pan and bake for 20 minutes.

Turn out and serve immediately with cocktails or as a starter accompagnied by a green salad.

You may add a few strips of pale ham or raw ham to your preparation, as well as strips of smoked salmon.

The soufflés may also be made in the mini cake and half sphere pans.