Cheese soufflé in 4 easy steps

Cheese soufflé in 4 easy steps

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(8 ratings)

Prep: 15 mins Cook: 30 mins Plus cooling time


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

  • Vegetarian

Nutrition: per serving

  • kcal402
  • fat29g
  • saturates15g
  • carbs18g
  • sugars4g
  • fibre1g
  • protein19g
  • salt1.02g
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  • 50g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g breadcrumb
  • 50g plain flour
  • 1 tsp mustard powder



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g grated extra-strong cheddar, (blue cheese, goat's cheese and smoked cheeses also work well)



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  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.

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Comments (15)

firtrach's picture

this recipe made it so easy! i foolishly left the white sauce alone for a minute while i seperated eggs and it got lumpy, but still worked out lovely. I think i got the wrong sized dish too because for me this filled 2 15cm ramekins not 1


sjcauser1's picture

I used 125 gs of St Agur and a teaspoon of Dijon mustard instead of mustard powder, a lovely French flavour to this superb cheese soufflé recipe. I cooked mine for 23 mins at 170c fan and it did need a couple of minutes longer. Great recipe would definitely make again and would be happy to make for a dinner party because you can make ahead the white sauce. Goes well with a nice cold Chablis. I didn't understand the top hat thing but checked out on YouTube, I used the cutlery knife method as suggested as my mixture didn't come up to the level of the dish so couldn't use the fingertip method to create a rim around the top of the soufflé.

andreamcgill's picture

Thet tasted and looked great, not sure what you meant by the top hat thing. I used mature cheddar, parmesan and a bit of stilton with apricots, served with salad, delicious.

andreamcgill's picture

Just made these for the first time, looking good in 4 ramekin pots

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

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

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

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

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

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!

Questions (1)

andreamcgill's picture

First time I have made souffle. Didn't understand the top hat bit but they are in the oven now and looking good. Next time I would use cornflour, had to siv the lumps out of the cheese sauce! I made 4 in ramikins and used parmesan, mature cheddar and a little stilton with apricot.

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