55g/2oz unsalted butter and extra for greasing
45g/1Żoz plain flour
250ml/9fl oz full fat milk
85g/3oz brie cheese
1 tbsp snipped fresh chives
4 large eggs, separated
freshly ground black pepper
Preheat oven to 220C/425F/Gas 7 and grease four deep ramekin dishes with butter
In a medium pan, gently melt the butter and once melted vigorously stir the flour into the butter for two minutes, until the mixture leaves the sides of the pan.
Whisk in the milk until it has a smooth consistency.
Stir in the cheese until it melts, then the egg yolks and chives until well combined and season and set aside off the heat.
In a medium, clean, grease-free bowl, whip the egg whites until stiff.
Stir half the egg whites into the egg yolk mixture then carefully fold in the remaining egg whites.
Divide the mixture between the four prepared dishes, then place them on a baking tray.
Bake the souffles for 10-12 minutes or until risen, golden and cooked through