Cheese soufflés

Cheese soufflés

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About this recipe: Individual soufflés make a stunning start to a meal. Choose a well-flavoured cheese to achieve the maximum impact.

Zoë Harpham

Serves: 8 

  • butter, for greasing
  • 40 g butter
  • ⅓ cup plain flour
  • 1 cup (250ml) low-fat milk
  • ¾ cup firmly packed grated mature cheddar
  • pinch of chilli powder
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • freshly ground black pepper and salt
  • 4 eggs, separated
  • small sprigs of fresh thyme to garnish

Prep:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Preheat the oven to 190°C. Generously grease eight 250 ml soufflé dishes and place them on a baking tray.
  2. Melt the butter in a saucepan, add the flour and stir to blend for 1 minute. Pour in the milk gradually and bring to the boil, stirring all the time until thickened. Add the grated cheese, chilli powder, thyme and a generous grinding of pepper. Stir and leave to cool for about 10 minutes.
  3. Blend the egg yolks into the cheese sauce, two at a time.
  4. Sprinkle the egg whites with a pinch of salt and whisk until stiff peaks form. Whisk one-quarter of the egg whites into the sauce. Working gently, fold in the remainder of the egg whites, using a large metal spoon.
  5. Evenly divide the mixture among the prepared dishes and bake for 15 minutes until risen and golden. Serve at once, garnished with sprigs of fresh thyme.

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