Cheese soufflé

    45 min

    Individual soufflés make a stunning start to a meal. Try to use a well-flavoured cheese to get the maximum impact.

    13 people made this

    Serves: 8 

    • 40g butter
    • 40g plain flour
    • 250ml semi-skimmed milk
    • 100g mature Cheddar, grated
    • pinch of chilli powder
    • 2 tsp chopped fresh thyme or 1 tsp dried
    • 4 eggs, separated
    • salt and freshly ground pepper
    • small sprigs of fresh thyme to garnish

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Preheat the oven to 190°C (gas 5). Generously grease eight 250ml soufflé dishes and place them on a baking tray.
    2. Melt the butter in a saucepan, add the flour and stir to blend for 1 minute. Add the milk gradually and bring to the boil, stirring all the time until thickened. Add the grated cheese, chilli powder, thyme and a generous grinding of pepper. Stir and leave to cool for about 10 minutes.
    3. Blend the egg yolks into the cheese sauce, two at a time.
    4. Sprinkle the egg whites with a pinch of salt and whisk until stiff peaks form. Whisk one quarter of the egg whites into the sauce, then gently fold in the remainder, using a large metal spoon.
    5. Divide the mixture among the dishes and bake for 15 minutes until risen and golden. Serve at once, garnished with fresh thyme.


    To make 1 large soufflé, pour the mixture into a greased 1.7 litre soufflé dish. Bake for 25 minutes until risen and golden.

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