![]() Let bubble for a minute or two, then pour the béchamel into a bowl. Still stirring, add the cold milk and bring to the boil over a medium heat. Add the flour and cook for 2 minutes, stirring with a whisk, to make a roux. To make the béchamel, melt the 20g butter in a pan.Put about 50g grated Gruyère into one dish, rotate it to coat the inside, then tip the excess into another ramekin. Generously grease the insides of 8 standard 8cm ramekins (or four 10cm soufflé dishes) with the softened butter.See all weight loss and exercise features.Child development stages: Ages 0-16 years.See all conception & fertility features.Fines for taking children out of school.
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