Munster Cheese Soufflé from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
Here is a traditional cheese soufflé—a béchamel sauce enriched with egg yolk and cheese, combined with meringue to make it rise—using the wonderful cheese from the Alsatian town of Munster....
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Ingredients
- Salt
- freshly ground black pepper
- 5 ounces (150 g) real Munster cheese (or, if unavailable, Munster-style cheese such as Oma), cut into large chunks
- Freshly grated nutmeg
- 4 eggs, separated
- 2 tablespoons (30 g) butter, plus a little more for preparing the ramekins
- 1½ cups (360 ml) milk
- ⅓ cup (40 g) all-purpose flour, plus a little more for preparing the ramekins
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