Starters‎ > ‎

Cheese souffle

  • 30 g Butter
  • 30 g plain flour
  • 3 egg yolk
  • 100 g Grated cheddar
  • 4 Egg (Whites)
  • Seasoning

  1. Make a thick white sauce with the butter, flour and milk.
  2. Off the heat, add the cheese, the egg yolks and the seasoning.
  3. Beat the egg whites until very firm and fold in the sauce mixture very gently so as to keep the air in.
  4. Put into a 15cm soufflé dish and bake in a hot oven (200 C or 180 in a fan oven) for 25-30 minutes until well risen and golden brown.
  5. Experiment with the amount of milk if you wish the soufflé to be softer add more milk, or firmer use a little less milk. I usually make this with just 3 egg whites instead of 4 and serve it with ham or bacon.