Individual cheese souffles

Individual cheese souffles


12 people made this

About this recipe: By making this cheese souffle in ramekins, there is less chance of it deflating!

AnneFrancoise Greater London, England, UK

Serves: 6 

  • 60g butter
  • 60g flour
  • 500ml milk
  • 4 eggs, separated
  • 100g freshly grated Gruyere
  • salt and pepper to taste

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven to 220 C / Gas 7. Butter 6 ramekins.
  2. Melt the butter in a saucepan, then add the flour. Mix well with a wooden spoon. When the mixture has cooked for 5 minutes, add the milk and mix well to thicken. Bring to the boil, stirring constantly for 5 minutes.
  3. Beat egg whites till stiff; set aside.
  4. Combine the egg yolks, Gruyere, salt and pepper. Slowly stir in the still warm milk mixture. Gently fold in the egg whites.
  5. Pour into the ramekins filling no more than 3/4 full. Bake 15 minutes without opening the oven. Serve immediately.

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