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Step-by-step cheese souffle
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Create a light and fluffy cheese souffle with our easy guide.
Ingredients:
  • 20g butter, softened
  • 90g breadcrumbs
  • 30g butter, extra
  • 40g plain flour
  • 310ml milk
  • 160g cheddar cheese
  • 11.80 gm mustard
  • 1/4 tsp cayenne pepper
  • 60g egg
Instructions:
  • Preheat your oven to 200°C and place an oven tray inside to heat up. Grease four 1 1/2 cup (375ml) ramekins by brushing them with butter. Sprinkle breadcrumbs into each ramekin, coat the base and sides evenly by rotating them, then gently tap to remove any excess crumbs.
  • In a saucepan over medium heat, melt the extra butter until foaming. Stir in the flour and cook for 2 minutes until mixture bubbles and pulls away from the pan's side. Remove from heat and pour in half of the milk. Whisk until smooth. Gradually add the remaining milk, whisking until smooth. Return to heat and stir for 3 minutes until thickened. Remove from heat and stir in the cheese, mustard, and pepper until cheese melts and mixture is smooth.
  • Combine the egg yolks and mix thoroughly. Season with salt and pepper. In a separate bowl, beat the egg whites with an electric mixer until soft peaks form.
  • Fold in one-quarter of the egg whites into the cheese mixture using a metal spoon until just combined. Gently fold in the rest of the egg whites until just combined.
  • Transfer the cheese mixture into the ramekins, ensuring the tops are smooth. Run your finger around the inside rim of each ramekin to create a guide around 2cm into the souffle for even rising and a beautiful top hat appearance. Place the ramekins on the preheated oven tray and bake until golden brown and puffed, about 10 minutes. Serve promptly.

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