Classic cheese soufflé

Name: Classic cheese soufflé
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: Makes 6 soufflés
Cuisine: French recipes
Ingredients: Melted butter (to brush ramekins); Dried white breadcrumbs; 30g butter; 30g plain flour; 290ml whole milk; 85g finely grated extra mature cheddar; 4 free-range eggs, seperated; ½ tsp English mustard powder; A pinch of cayenne pepper

Medium
June 2013

Medium
June 2013

Makes 6 soufflés
Hands-on time 25 min, cook time 10-12 min

Famed for their trickiness, classic soufflés can be a daunting dish to attempt. Use our recipe and serve perfect cheese soufflés as a dinner party starter.

Think you’ve cracked it? Now try making these twice-baked crab soufflés served with quick-pickled samphire.

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Ingredients

Melted butter (to brush ramekins)
Dried white breadcrumbs
30g butter
30g plain flour
290ml whole milk
85g finely grated extra mature cheddar
4 free-range eggs, seperated
½ tsp English mustard powder
A pinch of cayenne pepper

Ingredients

Melted butter (to brush ramekins)
Dried white breadcrumbs
30g butter
30g plain flour
290ml whole milk
85g finely grated extra mature cheddar
4 free-range eggs, seperated
½ tsp English mustard powder
A pinch of cayenne pepper

Method

Preheat the oven to 200°C/fan180°C/gas 6. Put a baking sheet on a shelf in the top third of the oven. Brush the insides of 6 x 150ml ramekins with melted butter, then lightly dust with dried white breadcrumbs.
Melt 30g butter in a saucepan, then stir through 30g plain flour. Cook for 1 minute or until the flour smells biscuity. Gradually add 290ml whole milk and cook, stirring, until the mixture bubbles. Bubble for 2 minutes – the mixture will become very thick (Greek yogurt consistency).
Remove the pan from the heat. Stir in 85g finely grated extra mature cheddar, 4 free-range egg yolks, ½ tsp English mustard powder, a pinch of cayenne pepper and plenty of salt and pepper. Taste the mixture – it should be slightly too salty.
Whisk 4 free-range egg whites until just stiff, then mix 1 tbsp into the cheese mixture. Gently fold in the remaining egg white, then divide equally among the ramekins – they should be about two-thirds full.
Run a knife around the inside of the ramekins to encourage the soufflés to rise, then bake for 10-12 minutes until risen and golden. Don’t open the oven door until at least two-thirds of the way through the cooking time. If you do want to test them, give the soufflés a gentle nudge – if they wobble a lot they’ll need extra time. Serve immediately.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Put a baking sheet on a shelf in the top third of the oven. Brush the insides of 6 x 150ml ramekins with melted butter, then lightly dust with dried white breadcrumbs.
Melt 30g butter in a saucepan, then stir through 30g plain flour. Cook for 1 minute or until the flour smells biscuity. Gradually add 290ml whole milk and cook, stirring, until the mixture bubbles. Bubble for 2 minutes – the mixture will become very thick (Greek yogurt consistency).
Remove the pan from the heat. Stir in 85g finely grated extra mature cheddar, 4 free-range egg yolks, ½ tsp English mustard powder, a pinch of cayenne pepper and plenty of salt and pepper. Taste the mixture – it should be slightly too salty.
Whisk 4 free-range egg whites until just stiff, then mix 1 tbsp into the cheese mixture. Gently fold in the remaining egg white, then divide equally among the ramekins – they should be about two-thirds full.
Run a knife around the inside of the ramekins to encourage the soufflés to rise, then bake for 10-12 minutes until risen and golden. Don’t open the oven door until at least two-thirds of the way through the cooking time. If you do want to test them, give the soufflés a gentle nudge – if they wobble a lot they’ll need extra time. Serve immediately.