This brilliant cheese soufflé is a lot easier to make than you think and calls for just a handful of ingredients. Comté cheese is used here for authentic French flavour, but you could use another cheese, like Cheddar.
18 people made this
5 large eggs, separated
30g plain flour
150g Comté cheese, grated
salt and pepper
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 160 C / Gas 3. Grease a souffle dish.
Melt the butter in a pan over medium heat. Once melted, add the flour gradually, whisking between each addition. Add the milk and whisk till the bechamel is smooth and thickened. Season with salt and pepper to taste, then remove from heat.
Off the heat, add the grated cheese and stir well. Whisk in the egg yolks. Set aside.
Whisk the egg whites to stiff peaks. Add to the bechamel mixture, folding them in gently with a fork. Tip into the prepared dish.
Bake in the preheated oven for about 45 minutes, or till golden brown and risen. Remove and serve straightaway.