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Basic cheese souffle
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Master the art of creating a flawless cheese souffle.
Ingredients:
  • 15g (3 tsp) butter, at room temperature, for greasing
  • 30.00 ml dry (packaged) breadcrumbs
  • 150g vintage cheddar, finely grated
  • 11.80 gm Dijon mustard
  • 1.20 gm salt
  • 1/2 tsp ground black pepper
  • 30g (1 1/2 tbsp) butter
  • 30g (3 tbsp) plain flour
  • 250mls (1 cup) milk
  • 4 large (59-60g) free-range eggs, at room temperature, separated
Instructions:
  • Ensure all ingredients are measured and ready. Allow eggs to reach room temperature before using to improve air incorporation. Opt for free-range eggs for enhanced flavor. Choose mature cheddar for a more delicious souffle.
  • Prepare a deep, round straight-sided souffle dish for best results. Shallower round or oval dishes can also be used, producing a slightly different visual effect without compromising the light and fluffy texture.
  • Prepare the souffle dish by generously coating it with softened butter, ensuring the base and sides are fully covered for a flawless rise and easy release.
  • Chill the dish in the freezer for 5 minutes to firm up the butter. Brush the dish with the remaining butter, then coat it with breadcrumbs by rotating and tapping out any excess crumbs. The breadcrumbs not only help the souffle rise evenly but also create a tasty crust.
  • Create a velvety white sauce infused with flavor. Gently fold in egg yolks and whipped egg whites to incorporate air. Watch as the souffle magically rises in the oven's warmth.
  • In a medium heat-resistant bowl, combine cheddar, mustard, salt, and pepper to create the sauce mixture. Set aside.
  • In a medium saucepan over medium heat, melt the butter until foaming. Add the flour and whisk vigorously for 1 minute until the roux thickens and bubbles, making sure not to let it brown.
  • Take the pan off the heat and place it on a wet dishcloth or damp tea towel to prevent slipping. Stir in half of the milk vigorously using a whisk until smooth. Slowly pour in the remaining milk while stirring continuously until the sauce is smooth to avoid any lumps.
  • Return pan to medium heat and stir continuously until sauce thickens and reaches a boil for a perfectly smooth texture. Lower heat to a simmer, leaving uncovered, and stir occasionally for 3 minutes.
  • Combine the hot sauce with the cheese and seasonings in a bowl and mix thoroughly.
  • Preheat your oven to 180°C with one shelf positioned at the bottom. Place a baking tray on the shelf to provide instant heat for the souffle and help it rise.
  • Carefully separate each egg, placing the whites in a clean, dry glass, ceramic, or stainless-steel mixing bowl and the yolks in a separate small bowl. Ensure there is no water or fat present to achieve maximum volume when beating the egg whites.
  • Combine egg yolks with cheese sauce, making sure to mix until fully blended. Then, whisk egg whites using electric beaters until soft peaks form. Be careful not to overmix, as stiff peaks will make it hard to fold into the souffle, resulting in a grainy texture.
  • Gently fold 1/4 of the egg whites into the cheese sauce mixture using a spatula, being careful not to overmix. Rotate the bowl as you fold until just combined.
  • Gently fold in some of the beaten egg whites to loosen the mixture, then carefully fold in the remaining whites to retain the air beaten into them.
  • Gently add the cheese mixture to the egg whites in the bowl to preserve air. Use a spatula or large metal spoon to fold until just combined. Aim for a spongy texture with streaks of egg white, avoiding large clumps. Be careful not to overmix to prevent issues with the mixture.
  • Avoid overmixing the souffle batter to ensure a perfect rise. Undermixing leads to clumps of unfolded egg white, causing uneven rising.
  • Pour the mixture into the souffle dish and use a spatula to smooth the top. Create a slight ridge by running your thumb around the inside rim, about 2cm into the mixture (making sure not to remove any butter or crumbs). This ridge will help the souffle rise evenly. Place the dish on a baking tray in the preheated oven and bake for 45 minutes.
  • Check the souffle's readiness by tapping the dish - it should be well risen and wobble slightly. Alternatively, insert a skewer into the side; it should come out clean and slightly moist. Serve immediately - a souffle waits for no one.

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