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
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
Method Prep:30min › Cook:15min › Ready in:45min
Preheat the oven to 190°C (gas 5). Generously grease eight 250ml soufflé dishes and place them on a baking tray.
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.
Blend the egg yolks into the cheese sauce, two at a time.
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.
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.