Cheese Soufflé
By The Cooking Book
Published on 26 April 2022
The most popular savoury soufflé is a simple cheese one. Any hard cheese can be used but pick one with a fairly strong flavour, such as mature Cheddar, or a mixture of Gruyère and Parmesan.Good with a green salad and plenty of crusty bread.Time and servings
55 minsTotal time
4Servings
20 minsPrep time
35 minsCooking time
Ingredients
- 1 tbsp of parmesan cheese, grated
- 0.5 tsp of french mustard
- 45 g of butter
- 225 ml of milk
- 125 g of cheddar cheese, mature, grated
- 5 large of eggs, separated
- 45 g of plain flour
Method
Step 1
Melt the butter in a small saucepan, stir in the flour until smooth, and cook over a medium heat for 1 minute. Whisk in the milk until blended, then bring to the boil, stirring constantly, until thickened and smooth. Remove the pan from the heat, season to taste with salt and pepper, and stir in the cheese and mustard.Step 2
Gradually stir in 4 of the egg yolks into the cheese. Save the remaining egg yolk for another recipe.Step 3
Preheat the oven to 190°C (375°F/Gas 5), and put a baking tray in the oven. In a large, clean bowl, whisk all the egg whites, until stiff peaks form. Stir 1 tbsp of the egg whites into the cheese mixture, to “loosen” it, then fold in the rest, using a large metal spoon.Step 4
Pour the mixture into the soufflé dish and sprinkle the Parmesan over the top. Place the dish on the baking tray, and bake for 25–30 minutes, or until the soufflé is puffed and golden brown. Serve at once in the soufflé dish.