Editing Culinary/Recipes/Cheese soufflé (section)

== Method ==

* Preheat oven to 190°C (375°F). Grease the inside of a 250ml (1-cup) ramekin or soufflé dish with butter, and place it on a baking sheet.

* Make a roux - In a small saucepan over medium-low heat, melt 15g of butter. Stir in the flour and cook for 1-2 minutes, until the mixture becomes a pale golden colour and smells slightly nutty.

* Gradually whisk in the milk, stirring constantly until the mixture thickens and becomes smooth. Remove from heat and let it cool slightly.

* Beat the egg yolk and stir it into the sauce, along with the grated cheese. Season with a pinch of salt and cayenne pepper or grated nutmeg, if desired.

* In a clean, dry bowl, whisk the egg white until stiff peaks form. Gently fold the egg white into the cheese mixture, being careful not to deflate the egg whites.

* Carefully pour the soufflé mixture into the greased ramekin.

* Run a thumb or knife around the edge around the top inside edge of the ramekin to create a top hat effect. This should help the soufflé to rise evenly.

* Bake in the preheated oven for about 20-25 minutes until the soufflé has risen and is golden brown on top. Be sure not to open the oven door, in case the soufflé deflates.

* Remove from the oven and serve immediately, garnished with fresh chives or parsley, if desired.