Ben Squires

Food & Wine

Cheese soufflé

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:

  1. Preheat oven to 200ºC/180ºC fan-forced. Grease 4 x 300ml, deep ramekins with melted butter. Place on a baking tray.
  2. Melt chopped butter in a medium saucepan over medium heat. Add flour.
  3.  Cook, stirring constantly, for 1 minute or until smooth and bubbling. Remove from heat.
  4. Gradually whisk in milk. Return to heat.
  5.  Stir over medium-low heat until mixture is smooth and comes to the boil.
  6. Boil for 1 minute. Remove from heat. Set aside to cool for 5 minutes.
  7. Transfer mixture to a large bowl.
  8. Whisk cheese, mustard and egg yolks into milk mixture. Season with salt and pepper.
  9. Using an electric mixer, beat egg whites in a separate bowl until soft peaks form.
  10. Using a large metal spoon, stir 1/4 egg white through cheese mixture.
  11. Gently fold in remaining egg white. Spoon into prepared dishes.
  12. Bake for 25 to 30 minutes until risen and golden.

Related links:

Quick mix macadamia cookies

Chocolate ripple caramello cheesecake

Pear, pomegranate and feta salad

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