Cheese soufle’ ; Budinca de cascaval

100 gr. of butter

150 gr. emmentaler or parmesan cheese

5 eggs

1 spoon of flour

1 cup of milk

a bit of salt

Melt the butter and add the flour, then pour slowly the milk, while stirring with a wooden spoon, until it gains the consistency of a cream. Take away from stove and continue stirring until it chills down. When almost cold add 5 egg yolks one by one while stirring. In the end fold in the the beaten egg whites and then the grated cheese.

Butter a round oven tray and sift over some flour or fine dry bread crumbs, then pour in the prepared mix.

Place the tray in a larger pot filled with water (bain marie) and put in the oven. Turn the oven on to 180 C. and leave to bake for 1 hour.

Serve with sour cream.

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