Cheese Soufflé

Method

1. Preheat the oven to 180°C (350°F).
2. Separate 3 eggs: place the yolks in one bowl and the whites in another, being careful not to get any yolk in the whites.
3. Make the roux: melt butter in a saucepan over medium heat, add flour, and stir for 1 minute.
4. Gradually add milk, whisking constantly, and cook until the béchamel is thick and smooth.
5. Remove from heat, then stir in the egg yolks, grated Parmesan, and diced Brie until melted and combined. Season with salt and pepper.
6. Beat the egg whites with a pinch of salt until stiff peaks form.
7. Gently fold one-third of the egg whites into the béchamel mixture to lighten it, then fold in the remaining whites carefully, using a spatula from bottom to top.
8. Butter the ramekins and coat with breadcrumbs, tapping out excess.
9. Divide the soufflé mixture among the ramekins, filling them almost to the top. Run a finger around the rim to clean any spills.
10. Bake for 25–30 minutes until puffed and golden. Do not open the oven during baking.
11. Serve immediately, as soufflés deflate quickly.