A classic cheese soufflé – a mixture of fluffy whisked eggs folded into a Cheddar cheese sauce then baked. Perfect for a light lunch.
Prepares: 3 servings
- Preparation time: 25 minutes
- Cooking time: 30 minutes or 20 minutes for individual soufflés
- 3 eggs, large (U.K.)/extra large (N.A.), separated
- 28g (1 oz) butter (⅛ cup, or ¼ stick)
- 1½ tbsp flour
- 150ml (5 fl oz) milk (⅔ cup)
- salt and pepper
- 85g (3 oz) Cheddar cheese (or other strong cheese) grated (¾ cup)
- A 15cm (6 inch soufflé dish) or 3 × 10cm (4 inch) individual soufflé dishes
- Preheat the oven to 180°C (350°F) (gas mark 4)
- Grease the soufflé dish or dishes. Prepare a collar with baking parchment to go round the outside of the dish or dishes to support the mixture as it rises in the oven.
- Over a medium heat, melt the butter in a large pan.* Reduce the heat and blend in the flour to make a roux. Let it cook over a low heat for 2–3 minutes. Warm the milk, then gradually stir into the roux until well blended (warming the milk first makes this easier). Bring to the boil, stirring constantly. Remove from the heat and beat in the cheese, then add the egg yolks one at a time, beating well between each addition. Season.
- Whisk the egg whites until soft peaks form, then very gently fold into the mixture until they are thoroughly incorporated.
- Pour into the soufflé dish or divide between the individual dishes and bake in the oven for 30 minutes for the large soufflé or for 20 minutes for the individual ones. Do not open the oven door while they are cooking.
- *Using a large pan will make it easier to fold in the egg whites.
- When making a soufflé, the ratio between the ingredients is very important, so keep to the amounts above. Increasing the number of eggs to make a larger soufflé would affect its ability to be light and well risen.
Updated: April 2, 2017