- 50g unsalted butter, plus extra melted butter, for greasing
- Handful fresh fine white breadcrumbs
- 40g plain flour
- ½ tsp English mustard powder
- Good pinch of cayenne pepper
- 300ml milk
- 100g strong Cheddar or Gruyère, grated
- 4 large free-range eggs, separated
- Preheat the oven to 200°C/fan180°C/gas 6. Place a baking sheet in the oven to heat up. Brush 6 x 250ml ramekins or a 15cm (across the base) soufflé dish with melted butter and sprinkle with the breadcrumbs.
- Melt the butter in a pan and add the flour, mustard and cayenne pepper. Cook for a couple of minutes, then gradually add the milk, stirring, until the mixture comes to the boil. Boil for 2 minutes, until very thick and coming away from the sides of the pan.Off the heat, stir in the cheese and egg yolks and season well.
- In a clean, grease-free bowl, whisk the egg whites until stiff.
- Mix a spoonful into the cheese mixture to loosen, then gently fold in the rest. Spoon into the ramekins or dish, just up to the rim. Run your finger around the edge of the ramekins/dish.
- Put on the baking sheet and bake for 8-10 minutes (individual ramekins) or 25-30 minutes (for a large soufflé) until risen and golden, then serve immediately with salad.
- You can make this veggie by using vegetarian Cheddar.
- Chardonnay is the best grape with a cheese soufflé, but make it a buttery one, such as a simple white Burgundy.