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🇫🇷 A TASTE OF FRANCE

Cheese Soufflé.

A light baked soufflé with a rich cheese base and a golden, risen top. Serve as soon as it leaves the oven, while the centre is still airy.

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Vegetarian
Total time
50 min
Servings
4 people
Difficulty
Medium
Cheese Soufflé
Prep time
20 minutes
Cook time
30 minutes
Total time
50 minutes

Ingredients

For 4 servings · Check off as you go

0 of 10 ingredients ready

Let's make it.

5 steps

  1. Prepare the oven and dish

    Heat the oven to 200°C conventional / 180°C fan with a baking tray inside. Butter a 1.5-litre soufflé dish and coat the sides with breadcrumbs.

  2. Make the base

    Melt 40 g butter in a saucepan. Stir in flour for 1 minute. Whisk in milk gradually, then cook for 3–4 minutes until thick and smooth.

  3. Add cheese and yolks

    Remove from the heat. Stir in cheese, mustard, salt, pepper and nutmeg. Cool for 5 minutes, then beat in the egg yolks.

  4. Fold in the whites

    In a clean bowl, whisk egg whites to firm but not dry peaks. Stir a spoonful into the sauce, then gently fold in the rest in two additions.

  5. Bake immediately

    Spoon into the dish and place on the hot tray. Bake for 25–30 minutes without opening the oven early, until risen and set with a slight wobble. Serve at once.

ONE GOOD STEP AT A TIME

Cheese Soufflé · Step 1 of 5

Prepare the oven and dish

Heat the oven to 200°C conventional / 180°C fan with a baking tray inside. Butter a 1.5-litre soufflé dish and coat the sides with breadcrumbs.

Ingredient Notes

Use a hard cheese made with microbial or vegetarian rennet.

Cooking Tips

Have everyone ready to eat before baking: a soufflé naturally settles as it cools.

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