About this recipe:Souffles are deceptively simple to make once you get a few techniques down. Simply work slowly, especially when combining the eggs with the hot milk, and when folding in the egg whites, and you will be rewarded with gorgeously puffy and light souffles!
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Method Prep:25min › Cook:20min › Ready in:45min
Preheat the oven to 180 C / Gas 4. Butter four 275g souffle dishes or ramekins.
Melt the butter in a saucepan over medium heat. Stir in the flour and mustard powder. Add the milk slowly, while stirring. Bring the mixture to the boil, and cook for a couple of minutes until thickened.
Reduce the heat to medium low. Stir in the grated cheese until melted. Remove from the heat.
Beat the egg yolks in a large mixing bowl. Stir about a third of the hot milk mixture into the egg yolks in a thin stream, whisking vigourously. Add the egg yolk mixture to the saucepan with the remaining milk mixture, stirring constantly. Cool slightly.
In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold into egg yolk mixture. Pour into prepared dishes and bake in the preheated oven for 20 minutes or until a knife inserted near the centre comes out clean. Serve immediately.
Delicious! I made it pretty much exactly as described but used mature cheddar and half the amounts, cooking it in a single large deep 6" earthenware dish. In a fan oven at 175 DegC it took exactly 20 minutes and was light and fluffy as well as very tasty. I used English Mustard - the recipe does not specify. It was browned all over at that time. Thanks to Kikine2008! - 13 Dec 2015