Food & Wine
Cheese soufflé
If you’re looking for a new recipe to try, or even just a nice savoury snack to enjoy this afternoon, you can’t do much better than this recipe for cheese soufflé.
Serves: Four
Ingredients:
- 20g butter, melted, for greasing
- 100g butter, extra, chopped
- 1/2 cup plain flour
- 11/2 cups milk
- 1 cup grated extra tasty cheddar cheese
- 1/2 teaspoon Dijon mustard
- 4 large eggs, separated, at room temperature
Method:
- Preheat oven to 200ºC/180ºC fan-forced. Grease 4 x 300ml, deep ramekins with melted butter. Place on a baking tray.
- Melt chopped butter in a medium saucepan over medium heat. Add flour.
- Cook, stirring constantly, for 1 minute or until smooth and bubbling. Remove from heat.
- Gradually whisk in milk. Return to heat.
- Stir over medium-low heat until mixture is smooth and comes to the boil.
- Boil for 1 minute. Remove from heat. Set aside to cool for 5 minutes.
- Transfer mixture to a large bowl.
- Whisk cheese, mustard and egg yolks into milk mixture. Season with salt and pepper.
- Using an electric mixer, beat egg whites in a separate bowl until soft peaks form.
- Using a large metal spoon, stir 1/4 egg white through cheese mixture.
- Gently fold in remaining egg white. Spoon into prepared dishes.
- Bake for 25 to 30 minutes until risen and golden.
Related links:
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Pear, pomegranate and feta salad