How to make a cheese soufflé
Our step-by-step guide will have you making the perfect soufflés in no time.
For these soufflés, you will need:
6 x 150ml ramekins
Melted butter (to brush ramekins)
Dried white breadcrumbs
30g plain flour
290ml whole milk
85g finely grated extra mature cheddar
4 free- range eggs, yolks and whites seperated
Half a tsp English mustard powder
A pinch of cayenne pepper
1. Heat the oven to 200°C/ 180°C fan/gas 6. Put a baking sheet on a shelf in the top of the oven. Brush inside the ramekins with melted butter, then coat with dried white breadcrumbs.
2. Melt the butter in a saucepan, then stir in the plain flour. Cook for 1 minute or until it smells biscuitty. Whisk in the milk, bit by bit, then cook, stirring, until the mixture bubbles. Cook for 2 minutes more until it has the consistency of Greek yogurt. Remove the pan from the heat. Stir in the cheddar, egg yolks, English mustard powder,a pinch of cayenne pepper and plenty of salt and pepper. Taste the mixture – it should be slightly too salty.
3. Whisk the whites until just stiff, then mix 1 tbsp into the cheese mixture. Gently fold in the rest of the egg whites using the whisk or a large metal spoon in a figure-of-eight motion, then divide equally among the ramekins – they should be about two thirds full.
4. Run the point of a knife around the inside of each ramekin to help the soufflés to rise, then bake for 10-12 minutes until risen and lightly golden. Don’t open the oven door until the soufflés have been cooking for 10 minutes. Give them a gentle nudge – if they wobble a lot they’ll need extra time.
5. Serve the soufflés immediately.