Cheese soufflé in 4 easy steps
See this recipe step by step

Cheese soufflé in 4 easy steps

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Plus cooling time
Vegetarian

Vegetarian

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. 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.
  2. 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.
  3. 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.
  4. EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.
Try

Vanilla soufflé

Line dish with butter and caster sugar, then make the soufflé as above, adding the seeds from 1 vanilla pod and 100g caster sugar and omitting the cheese and mustard.

Molten chocolate soufflé

Line dish with ground almonds. Replace 2 tbsp of the flour with cocoa powder; omit mustard and cheese. Bake. Meanwhile, make a sauce by heating 142ml carton cream, pouring over 100g chopped dark chocolate and stirring until smooth. Drizzle onto the soufflé to serve.

Soufflé is runny inside

There should be a little runny mixture in the very centre of the soufflé, but if it is completely runny inside it will need to cook for longer.

Make individual soufflés

Fill six small ramekins up to three-quarters full, top-hat and then bake as before for 10-15 mins.

Soufflé hasn't risen?

Why? The egg whites may have been overwhisked (see below) or folded in too vigorously, causing the air to be knocked out of them. And if the oven door is opened before the 25 minutes is up, this would also cause the soufflé to collapse.

Per serving

402 kcalories, protein 19g, carbohydrate 18g, fat 29 g, saturated fat 15g, fibre 1g, sugar 4g, salt 1.02 g

Recipe from Good Food magazine, November 2007.

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Latest comments and suggestions

  • Binder photo Lyd

    12 February 2008

    Lyd commented on this recipe

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

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  • Binder photo Gina Hearn

    22 July 2008

    Gina Hearn commented on this recipe

    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...

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  • Binder photo Ti

    19 September 2008

    Ti commented on this recipe

    can you prepare the souffle mixture in advance

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  • Binder photo Colin

    02 February 2009

    Colin commented on this recipe

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

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  • Binder photo hlnharrison

    28 February 2009

    hlnharrison rated and commented on this recipe

    5 stars

    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.

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  • Binder photo nana

    04 June 2009

    nana rated this recipe

    4 stars

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  • Binder photo jb

    23 October 2009

    jb commented on this recipe

    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

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  • Binder photo Leah

    21 February 2012

    Leah rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Res-eeps

    17 June 2012

    Res-eeps rated and commented on this recipe

    5 stars

    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.

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  • Binder photo maggiedel

    20 October 2012

    maggiedel rated and commented on this recipe

    5 stars

    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.

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  • Binder photo ashwal.

    22 April 2013

    ashwal. rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 30 mins

Plus cooling time
Vegetarian

Vegetarian

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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Per serving

402 kcalories, protein 19g, carbohydrate 18g, fat 29 g, saturated fat 15g, fibre 1g, sugar 4g, salt 1.02 g

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