About this recipe:A classic French cheese souffle is not as complicated as one might think. Just make sure that the sauce has cooled down enough to avoid the eggs form curdling, and fold in egg whites carefully.
75g (3 oz) butter
50g (2 oz) plain flour
150ml (1/4 pt) milk
1 pinch nutmeg
4 eggs, separated
salt and freshly ground black pepper, to taste
170g (6 oz) grated Cheddar cheese
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 220 C / Gas 7. Grease souffle dish.
Melt butter, stir in flour. Gradually add milk, stirring constantly over gentle heat until thickened. Add nutmeg. Remove from heat and cool slightly.
Add yolks one at a time, beating well after each addition. Season. Stir in the cheese. Whip egg whites stiffly. Place alternate layers in the dish - yolk mixture, whites, yolk mixture (end with the yolk mixture).
Bake in preheated oven for 20 to 25 minutes until well risen and browned. Serve immediately.
You can use 100g (4 oz) Parmesan cheese instead of Cheddar, if desired.