These soufflés use the traditional soufflé method of making a bechamel first and then gently incorporating the whipped egg whites, both prepared easily in the Thermomix. Cook the soufflés in the same dish you wish to serve them in and take straight to the table. Cooking time will vary depending on your oven and the size of the ramekin. The narrower the ramekin the faster the soufflé will cook and rise. A flatter, wider ramekin will take longer to cook. Freshly grated nutmeg gives the best flavour. These soufflés are beautiful served with one of our asparagus dishes.