Cheese soufflé

Cheese soufflé


5 people made this

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

Maggie Pannell

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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