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

  1. Preheat the Electrolux Steam oven to 200°C using the Electrolux Steam function. 
  2. Preheat six ramekins in the oven (single serve ramekins). 
  3. Boil the milk in a heavy-based pad then set aside. 
  4. 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.
  5. Add the hot milk gradually whilst whisking. 
  6. Cook the mix for 2-3 mins once all the milk has been added, continuously stirring with a wooden spoon. 
  7. Remove the roux from heat. Add paprika, salt and nutmeg, stirring in with a wooden spoon.
  8. Add egg yolks one at a time, whisking to blend after each addition. 
  9. Add the Gruyere cheese, stirring in with a spoon. 
  10. Scrape soufflé base into a large bowl, cover with glad wrap and set aside.
  11. Beat egg whites in a large bowl until stiff peaks form. 
  12. Fold egg whites into the soufflé mixture (while it’s still warm), one third at a time. 
  13. Pipe or spoon the mixture into the evenly buttered ramekins.