Cheese soufflé

    • < />

    Cheese soufflé

    Cheese soufflé


    1 person made this

    About this recipe: A cheese soufflé never fails to impress your family or friends.

    Serves: 4 

    • 30 g butter
    • 1/4 cup plain flour
    • 2/3 cup milk
    • 3/4 cup finely grated mature Cheddar or other firm cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon mustard powder or grated nutmeg
    • 4 eggs, separated
    • 2 tablespoons grated Parmesan cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 190°C. Butter a 1.5 litre soufflé dish. Melt the butter in a medium saucepan over medium heat, stir in the flour and cook on low heat for 1 minute. Gradually add the milk and bring to the boil, stirring all the time until very thick and smooth. Remove the saucepan from the heat and stir in the grated Cheddar cheese, salt, pepper and mustard or nutmeg. Leave to cool slightly, then beat in the egg yolks, one at a time.
    2. Whisk the egg whites in a clean, grease-free bowl until they are stiff and glossy, but not dry. Add 2–3 tablespoons of the whisked whites to the cheese sauce and stir in to thin the sauce to a consistency similar to that of the whisked egg whites. Gently fold the remaining whisked egg whites into the sauce.
    3. Pour the mixture into the prepared soufflé dish. Sprinkle with Parmesan cheese and bake in the centre of the oven for about 30 minutes, or until it is well risen, golden and just set. Do not open the door during cooking time. Serve the soufflé immediately, either as a starter or with a salad for a light lunch or supper.
    See all 12 recipes

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (1)


    It turned out beautifully - just like the picture. Thank you. I found you need a strong cheese though. I used supermarket cheddar and it was not strong enough for the size of the souffle. If you haven't made a souffle, don't get scared off. They are easy if you prepare well beforehand.  -  02 Jan 2012  (Review from Allrecipes AU | NZ)

    Write a review

    Click on stars to rate