Cheese soufflé in 4 easy steps

Cheese soufflé in 4 easy steps

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(16 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 4 eggs



    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, questions and tips

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20th Aug, 2019
We coated the dish with grated parmesan instead of breadcrumbs - worked a treat!
28th Jul, 2018
This brings back so many happy memories of my Nanna. She made the best cheese souffle and would serve it with grated carrot on the side. I loved it. This recipe is a good one but not in the same league as hers but then I don't think anything will match that because sometimes knowing who made your dinner is just as important as the recipe itself if that makes sense
Kate Corbs
13th Nov, 2017
So easy - even a beginner can do this one. Apparently the breadcrumbs on the side help it rise - who knew?! I make it in a glass mixing bowl as it is always on hand. Leave endy bits of cheese in the freezer to make a different souffle every time.
30th May, 2017
I made this today. Really easy, light and delicious. I put them in 4 ramekins , worked a treat. Had them for a light lunch, served with salad.
10th Apr, 2017
First time of making and made in 4 individual ramekin dishes to serve as a starter. Very pleased with the result and the recipe proved to be very 'forgiving' as had to open the oven door when cooking and yet they still produced light and well risen soufflés. Will certainly make again. Served with a garlic bread slice and a little tomato and chilli relish on the side.
6th Sep, 2016
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 GOOD.
21st Nov, 2015
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.
8th Jun, 2014
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.
8th Jun, 2014
Just made these for the first time, looking good in 4 ramekin pots
11th Dec, 2013
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.


Graham Ball's picture
Graham Ball
5th Nov, 2019
Looking at this on my Android phone and I can't find a print button anywhere!
goodfoodteam's picture
10th Nov, 2019
The print button does not appear on the mobile version of the website. If you look at it from a computer, you will see it underneath the main recipe image.
8th Jun, 2014
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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