Grease and flour 4 individual molds or 4 large molds. Place them in the refrigerator while you prepare the recipe. Preheat oven to 425 °. Melt the butter in a saucepan, add flour and cook over low heat, continuously mixing with a wire whisk 2 min. Gradually stir in the cold milk, while whisking. Cook the butter-flour mixture over low heat 5 minutes, stirring occasionally.
Break the eggs, separating the yolks from the whites. Combine the 6 egg whites in a bowl. Remove the butter-flour mixture from the heat. Cut the Camembert Le Rustique into pieces. Add and mix vigorously. Add the egg yolks and immediately mix to prevent them from cooking.
Beat the egg whites with a pinch of salt until stiff. Stir one fourth of the whites into the butter-flour mixture until it relaxes, then add the remaining egg whites and mix gently. Fill the molds up to two-thirds and bake them for about 10 minutes. Serve and enjoy with a green salad, seasoned with shallots.
The preparation should not be too hot when the egg yolks are added. They should not cook! Let the preparation cool while you whisk the egg whites until stiff. Add the egg whites when the preparation is almost cold.
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