The Cheese Souffle Recipe Any hard cheese can be used for this dish; pick one with a strong flavor.
1 quart (1.2-liter) soufflé dish
3 tbsp unsalted butter
1⁄4 cup all-purpose flour
1 cup milk
salt and freshly ground black pepper
5oz (140g) aged Cheddar cheese, grated
1⁄2 tsp French mustard
5 large eggs, separated
1 tbsp grated Parmesan cheese
1 Melt the butter in a small pan, stir in the flour until smooth, and cook over medium heat for 1 minute.
2 Whisk in the milk until blended, then bring it to a boil, stirring, until thickened. Remove from the heat, season to taste, and stir in the cheese and mustard.
3 Gradually stir in 4 of the egg yolks (save the remaining egg yolk for another recipe).
4 Preheat the oven to 375°F (190°C), and place a baking sheet to heat up.
5 Whisk all the egg whites, until stiff peaks form. Stir 1 tablespoon of the egg whites into the cheese mixture to loosen it. Gently fold in the rest.
6 Pour the mixture into the dish, run a finger around the top edge of the mix, and sprinkle the Parmesan over it.
7 Place the dish on the baking sheet, and bake for 25–30 minutes, or until puffed and golden brown.
8 Serve at once with a green salad and crusty bread.
For perfect soufflés, always ensure you butter and sprinkle the sides of the ramekins with a sweet or savory dusting, to give the mix “grip” as it rises. Run your finger around the top edge of the mix so that it rises straight and high, like a “top hat.” Also, always bake on a preheated baking sheet.
|Cheese Souffle Recipe|