Cheese soufflé in 4 easy steps

Cheese soufflé in 4 easy steps

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins Plus cooling time

Skill level

Easy

Servings

Serves 4

Didn't think you could manage a souffle? Try this simple step by step recipe and conquer a classic

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
402
protein
19g
carbs
18g
fat
29g
saturates
15g
fibre
1g
sugar
4g
salt
1.02g

Ingredients

  • 50g butter, plus extra for greasing
  • 25g breadcrumbs
  • 50g plain flour
  • 1 tsp mustard powder
  • 300ml milk
  • 4 eggs
  • 100g grated extra-strong cheddar, (blue cheese, goat's cheese and smoked cheeses also work well)

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Method

  1. Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
  2. Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
  3. Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
  4. Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a ‘top hat’ effect; this ensures the soufflé rises above the rim and doesn’t stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
  5. EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

Recipe from Good Food magazine, November 2007

Comments, questions and tips

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Comments

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SMac's picture

This recipe only works if you remember to whisk all four egg whites, and not leave one in the cup that you were cracking the eggs into!!!

About to try it in its not-quite-right form.

ashwal's picture
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Yes, the recipe was faultless and as I used individual ramekins, everyone had their own. I also agree; a very easy recipe to follow.

maggiedel's picture
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I have just made these - they turned out lovely I was very impressed with myself as I have a few disasters usually! I used extra mature cheese but I think I would try something a bit stronger next time as it wasnt quite cheesey enough for me. Howeve, it was very nice and very light and an easy recipe to follow.

helenrothwell's picture
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I made this in dariole moulds (in these, it made 8!) with white Stilton and chives, using Dijon and wholegrain mustards, too, with mini apricot and walnut soda loaves and a walnut oil and honey dressed green salad on the side. It was lovely!

Just one thing: wait about 60 seconds-2 mins before turning out the soufflés after removing from the oven. Those that I got round to last were much easier to get out of the moulds without sticking.

dizzy1413's picture
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This is lovely! Made the cheese sauce the night before (without adding the eggs). I used gruyere and halved the recipe to make enough for 3 ramekins. I forgot to top hat it but after 15 minutes in the oven it had risen perfectly.

jeanbesson's picture

i was unable to play this or any other video because the screen opens too low down my screen for me to press play and it will not be moved at all sorry

hlnharrison's picture
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In response to previous "commenters" - yes you could cheat and use a ready made cheese sauce but no you cannot make this in advance. You could make it up to the point where you whisk and fold in the egg whites. I always adapt recipes to be as low in saturated fat as possible so used skimmed milk, omitted the butter and whisked in sauce flour to thicken the bechamel sauce and used half-fat cheese. It was absolutely delicious. I served it with the roasted coriander cauliflower - very, very tasty.

ccamp098's picture

Can you cheat and use a ready made shop bought cheese sauce ?

robertina's picture

can you prepare the souffle mixture in advance

polednikova's picture

I don't understand the 'top hat' bit with a knife. I thought you put greaseproof paper around the top so that the soufflé could rise up that...

lydia21's picture

has any one given this a go? looks lovely! - anything with cheese is great!

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