cheese soufflé

Cheese Soufflé
makes about 10 small soufflés

1 1/2 cups milk
3/4 cup shredded swiss cheese
tbsp flour
pinch of salt
pinch of sugar
dash of vanilla
3 tbsp butter + amount needed to coat ramekins
4 eggs, separated
pinch of salt
pinch of crème de tartar

Dissolve the flour in about 2 tbsp milk. Bring the rest of the milk to a boil, and quickly mix in the cheese, then the flour mixture. Add the salt, sugar, and vanilla. If the mixture is lumpy because of the way the cheese melted, process it so that it is smooth. Cut the butter and let it sit on the top to prevent a crust forming.
Preheat the oven to 350 F. Coat the ramekins with butter.
Beat the egg whites until very stiff, adding the salt and crème de tartar. Separately, boil some water. Mix the egg yolks into the cheese mixture until smooth, and then combine with the whites. Pour into ramekins. Place the ramekins in a pan filled with boiling water, then pop in the oven.
Cook for about 25-30 minutes or until well risen and golden brown.